Kasspatzln is a traditional cheese-based dish in several regions of Austria, Germany, Liechtenstein, and Switzerland. Most notably a favorite in the western Austrian state of Tyrol, this variety of kasspatzln uses strong-flavored local cheese varieties such as Bergkäse or Graukäse.

The recipe is simple - a soft and slightly runny dough is gently pressed onto a special grater (spätzlehobel), creating small noodle shapes that are boiled until firm. The noodles are then mixed with sautéed onions, followed by generous heaps of grated cheese.

The mixture is left to cook until the cheese has completely melted, and it is then garnished with chopped parsley and fried onion rings. Depending on the location, the dish can be accompanied by fresh green salads, potato salad, or applesauce on the side.