Ham with Noodles(Schinkennudeln)

Schinkennudeln is one of those old-world German dishes that turns simple pantry staples into something deeply satisfying. Layers of egg noodles and diced ham get stacked in a souffle pan with spoonfuls of sour cream and grated Emmentaler (Swiss) cheese between each layer. Butter and bread crumbs on top bake into a crispy, golden crust.

This Swabian classic is also a brilliant use for leftover noodles. Day-old noodles work just as well as freshly cooked, and they hold up better in the casserole since they’re already firmed up.

Thirty minutes in the oven and the cheese melts through the layers, the sour cream turns into a tangy sauce, and the bread crumb topping crisps up beautifully.

Kitchen Tips

• Layer lightly. Don’t pack the noodles down. Loose layers let the sour cream and cheese flow between them and create a creamier casserole.
• End with noodles on top so the bread crumbs have a flat surface to crisp on. Ham on top dries out and gets tough.
• Use real Emmentaler or Gruyere for the most authentic Swabian flavor. Pre-shredded Swiss works but has less depth.

Variations

• Mix 3 beaten eggs into the noodle-ham mixture before baking for a firmer, more set casserole (the traditional alternate method).
• Add sauteed onions and mushrooms between the layers for extra savory depth.
• Use speck or Black Forest ham for a smokier, more intensely flavored version.