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

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I read When Ann Sloan wrote me a few months ago asking about a dish her grandmother made called Schinkennudeln Auflauf, I hadn’t a clue.

The first thing that is fun is that Auflauf means casserole in German. I love the sound of the word Auflauf...(OWF-Lowf) as in if you get cut and say OW!

One thing I am finding out about many dishes like this and even stews is that some Germans love to layer them, as opposed to mixing them all up and pouring it in the baking dish, or stirring everything up in the pot.
This reminds me of my dad and his not wanting to dirty another dish if he doesn’t have to, so layering is Germanly –efficient!

At first I thought this would be like a German Mac and Cheese but the recipe that German born and raised, Anette Holmes sent was authentic had only a small amount of cheese used with the bread crumbs on the crust. Trudy Maynard made it and confirmed it is how she remembered in Germany.
You can certainly add more cheese on every layer if you need it , but I liked it without all the cheese just as much.

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.

Serves 4 people

Ingredients:
1 /2 lb dry pasta (macaroni or spiral noodles or Penne)
1/2 lb ham, cooked
2 ounces Emmentaler Cheese (grated)
2 egg (s)
1 cup (250) ml milk
salt
pepper
nutmeg
1/4 cup breadcrumbs
4 Tablespoons Butter, flakes

Optional ingredients:
Chopped tomato
peas

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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.
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.
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.

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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