Best German Noodle Bake Oven Or Crock Pot Recipes

German Potato Bake image

Provided by littleturtle

Categories Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

5 slices bacon, crisply cooked & crumbled
4 cups potatoes, cubed (3 potatoes)
1/2 lb Velveeta cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons half-and-half cream
2 -4 green onions, sliced
3/4 cup Miracle Whip
1/4 cup sour cream (2 oz)
3/4 teaspoon salt (or to taste)
3/4 teaspoon black pepper (or to taste)
paprika, to taste

Steps:

Preheat oven to 350°F.
Melt cheese and butter together over low heat with cream; then add half of bacon and onions.
Add all Miracle Whip and sour cream.
Gently fold in potatoes and spoon into a greased casserole dish.
Top with remaining bacon, onions and spices (spices may be mixed in with the cheese if desired).
Bake for about 55 minutes.

German Frankfurter Nudelpfanne : Frankfurt Noodle Casserole image

Provided by Olha7397

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 (8 ounce) package noodles, cooked and drained
1 (10 ounce) package frozen peas, thawed
4 tablespoons margarine or 4 tablespoons butter
1 (10 ounce) package frozen spinach, cooked and drained
1 lb frankfurter, sliced
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
4 slices bacon, cooked and crumbled

Steps:

Nutrition Facts : Calories 662.7, Fat 45.3, SaturatedFat 16, Cholesterol 91.4, Sodium 1503.6, Carbohydrate 42.4, Fiber 4.8, Sugar 4.5, Protein 22.6

Spatzle (Little German Noodle Dumplings) image

Provided by dojemi

Time 24m

Yield 6 serving(s)

Number Of Ingredients 8

2 eggs, beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup milk (or 1/4 cup water)
2 quarts beef broth or 2 quarts chicken broth
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

Mix eggs, flour, 1/2 teaspoon salt and the pepper.
Add milk or water (your choice).
Batter will be thick.
Heat water or broth of choice till boiling.
Add 1 teaspoon salt.
Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
Stir once or twice while boiling to prevent sticking.
Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
Pour butter over dumplings.
NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
Spatzle is also delicious drained and then fried in a little butter or margarine.