This is a great casserole for the fall and winter. Be sure to have the proper size colander to make the spaetzle.
- 1 2/3 cups all-purpose flour
- 1 teaspoon salt, divided
- 1/4 teaspoon baking powder
- 2 1/4 cups 1% low-fat milk, divided
- 4 large eggs, divided
- 2 quarts water
- cooking spray
- 1 cup finely chopped onion
- 3/4 cup finely diced ham (about 4 ounces)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup (3 ounces) shredded Gruyère cheese
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.