Kaesspaetzele (Cheesy noodles)
Traditionally these noodles should be homemade, but I sacrifice a little traditional flavor for ease and simplicity. I am always on the lookout for these noodles at specialty food stores. As an alternative, I recommend boxed elbow macaroni or packaged egg noodles, according to preference.
1 box or bag of pasta
sliced or shredded swiss cheese
Prepare pasta according to package directions and drain. Meanwhile, melt the butter in a skillet. Dice the onion and fry in the butter until it is blackened (not just carmelized, it should be almost burned). The amount of butter you use depends on the amount of onion…for a batch for my family I use one large onion. For a potluck sized batch use 3 or 4 onions, with enough melted butter to coat the onions (a few tablespoons for a large batch).
Layer the pasta in a casserole dish or crock pot (one layer of pasta, one layer of cheese, one layer of onions). Repeat. Bake or warm in a crockpot until the cheese is melted. You can add smoked kielbasa or sausage to turn this into a main dish.