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Another German Ex-pat Karin Elliot called me with some other recipes and was nice to hear the German lilt in her voice as I get tired of my boring Pacific Northwest-speak, She had one almost the same as Anette’s and then a few more variations, including various amounts of cheese, using sour cream instead of milk, different toppings and the addition of tomatoes.
I then found the recipe in “The Cuisines of Germany” and read that it is one of the most popular casseroles in Southern Germany especially south of the Main Line.
This recipe the author Horst Scharfenberg recommends making your own egg noodles which seems to have been a something that German Hausfrau’s prided themselves with making.
Anette said that King Aurther’s flour is very close to what you get in Germany so I used that.
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Directions: Pre Heat oven to 325 degrees
I had these cool small casserole dishes so I could try some different recipes for this wonderful dish.
First I cooked the pasta, then cut the ham in to strips. I always feel that strips are cooler looking than chunks.
Then I made another layer, and added tomatoes to some
I mixed 2 eggs with the milk. Some of the recipes used sour cream instead of the milk. |
After you layer the noodles and ham and in some of these I added a layer of cheese then I pour the liquid ingredients over. |
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Now time for the topping. Most recipes call for bread crumbs, grated cheese sprinkle on and then dot with slices of butter. . |
One recipe mixed flour instead of bread crumbs with butter. I melted the butter and mixed in the flour, the cheese and spooned it over the top and spread it out. |
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So Some I used the bread crumb cheese topping and one I used cheddar cheese for the topping. That was for a young child. |
Here is the one with flour and cheese. I also sprinkled a bit of paprika on top.
Bake for 45 min to 1 hour at 325 degrees. Turn the heat up to 350 on the last 15 minutes if it is not browning. |
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Here are the different ones with a crumb toppings. One is layered with Cheese and ham, one is layered with just ham.
One is layered with cheese and ham and tomato chunks. The one on the upper right corner has a flour, butter and cheese crust.
Here is a close up of the one with the flour, butter and cheese topping.
The casserole (auflauf) after it sits a bit will congeal and keep a nice shape when served on the plate.
Right out of the oven it will likely spread a bit. This casserole reheats very well.
Schinkenfleckerln
Similar to Schinkennudeln |
Schinkennudeln
This is an interesting one where they grind Speck and the cheese, layer on fettucini and they baked it in a wood fired oven. |
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