Prep time:
| Cook time:
| Total time:
15 min| Yield: 8 cups , Serving size:2 cups | Calories per serving: 585 gr | Fat per serving: 26 gr | carbs per serving: 32 gr | protein per serving:41 gr
Ingredients: approx 1 lb of Egg Noodles
Preferred Homemade noodles (Handgemachte Nudeln) See how they are made here
Filling 8 oz ham or ham and smoked sausage
1 medium onion
Binder 1 cup sour cream or milk or combination
2 eggs 1/2 teaspoon nutmeg
Topping 1/2 cup fresh bread crumbs
2 oz approx of Emmentaller or Swiss cheese Paprika (optional) 4 Tablespoons (1/2 stick) Butter
Other wise boil 1 lb. of flat egg noodles, drain and cool
You can use ham but also some smoked sausage if you have some to use up.
Place chunks of ham, sausage, and onion in a food processor, grinder.
Pulse till you have a coarse grind.
You can also do this by hand it just takes longer.
Lightly saute the meat mixture till the onions are soft.
I like to add a teaspoon of pepper to this.
Start with about 1/3 of the noodles and put a bottom layer in a greased large baking dish like a 9 x 13 or close.
Then layer 1/2 of the meat mix
Another layer of noodles
Then layer the other 1/2 of the meat mix.
Mix well the sour cream or milk or combination of the eggs and nutmeg. I like to use a glass measuring cup with a pour spout. Make sure the eggs get completely beaten in and incorporated.
Pour the mix over the casserole and push lightly the noodles with a spoon and shake pan so it seeps to the bottom.
To make your fresh bread crumbs use 2 slices of bread, chunk it up and place in food processor. Add chunks of the cheese also.
Process for a minute or two and you will have a some nice cheesey fresh bread crumbs. You can use store bought crumbs but the fresh are so much better.
Top the casserole with the crumbs and I sprinkle with a bit of paprika.
Slice the butter and sprinkle on top. I cut the butter frozen or cold it works much better.
Bake for 30 min at 325 degrees and then turn up the oven to 350 for another 15 to 30 min until it is bubbling hot (about 165 degrees) and lightly browned on top.
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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