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Title: Schinkenfleckerln (Austrian Ham-And-Noodle Casserole )
Categories: None
Yield: 1 Servings
| 8 | oz | Uncooked wide egg noodles |
| 1/4 | c | Margarine or butter |
| 1 | md | Onion; chopped |
| 2 | Eggs; beaten | |
| 1/2 | c | Dairy sour cream |
| 2 | c | Diced fully cooked smoked ham; (about 1/2 pound) |
| 1/2 | ts | Caraway seed; (optional) |
| 1/4 | ts | Pepper |
| 1/4 | c | Bread crumbs |
| Paprika |
from Betty Crocker's International Cookbook c.1980
Drop noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes. Cover and remove from heat; let stand 10 minutes. Drain.
Stir margarine and onion into noodles. Stir eggs into sour cream. Stir egg mixture, ham, caraway seed and pepper into noodles. Sprinkle bread crumbs evenly in greased 2-quart casserole. Pour noodle mixture into casserole. Sprinkle with paprika. Cook uncovered in 350 degree oven until mixture is set, 40 to 45 minutes.
Serve from casserole or unmold onto heated platter. To unmold, loosen edge of noodle around inside rim with knife. Place inverted platter over casserole; invert noodles onto platter. Garnish with parsley if desired.
This is traditionally served with buttered broad beans or sliced tomatoes, and followed with a rich Austrian dessert, such as Apple Strudel.
Note: I don't add the caraway seed...and if there are left-overs...I add a little milk before re-heating them...
Posted to Bakery-Shoppe Digest V1 #491 by "Catherine M. Marler"
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