Ham with Noodles(Schinkennudeln)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
egg noodles
fresh |
|
| ½ | pound |
ham
diced |
|
| 1 | x |
salt
|
*
|
| 1 | cup |
sour cream
|
|
| 3 | tablespoons |
swiss cheese
grated, emmentaler |
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
egg noodles
fresh |
|
| 226.8 | g |
ham
diced |
|
| 1 | x |
salt
|
*
|
| 237 | ml |
sour cream
|
|
| 45 | ml |
swiss cheese
grated, emmentaler |
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
bread crumbs
|
|
Directions
Preheat the oven to 350℉ (180℃).
Cook the noodles in salted water and drain; they can also be left over from the day before.
Fill a souffle pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer.
The top layer should consist of noodles. Dot with little bits of butter and sprinkle with bread crumbs.
Bake in the oven for about 30 minutes.
Variations: This version of the recipe comes from Swabia; feel free to increase the proportions of the costlier ingredients (ham, butter, sour cream) as your fancy dictates.
In another version of this casserole, the ingredients are all mixed together in one bowl, along with 3 eggs, the souffle pan is well greased with butter (always recommended), and the contents of the bowl transferred to the pan, the proceed as described above.
