Schinkenfleckerln - Austrian Ham-and-Noodle Casserole

This is a casserole I have been making for 35 years, so technically it is a Most Favorite recipe.  But I did not want to wait until December to write this post.  So here it is!  Bonus Most Favorite!

I found it in my Betty Crocker's International Cookbook, published in 1980.  I've used this book so many times that the binding is cracking and pages are falling out.  I can't really say how "authentic" her recipes are -- they might have been adjusted for the American palate of the 1970s -- but they are fun to peruse and explore.

ISBN 0-394-50453-4

This recipe is on pages 154 - 155.  The book gives the English name of the recipe first, with the ethnic name after it in parentheses.  There is a guide in the back of the book (pg 350) on how to pronounce schinkenfleckerln:  shink-k'n-fleck-airl'n.  My mouth has fun trying to say "airl'n."

Schinkenfleckerln

8 ounces uncooked wide egg noodles

1/4 cup margarine or butter

1 medium onion, chopped

2 eggs, beaten

1/2 cup dairy sour cream

2 cups diced fully cooked smoked ham (about 1/2 pound)

1/2 teaspoon caraway seed (optional)

1/4 teaspoon pepper

1/4 cup dry bread crumbs

Paprika

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 noodles around inside rim with knife.  Place inverted platter over casserole; invert noodles onto platter.  Garnish with parsley if desired.

Serves 4.

My Notes

There is no way I am adding 4 teaspoons of salt to the noodle water.  Adjust to suit your own tastes, but I used 1/2 teaspoon.  Note that the ham and butter already have salt in them.  

This was the '70s, so margarine. I used butter and always have.  It helps to slice the butter into thin slices then spread them over the hot noodles.  That way they melt easily and are distributed around the noodles well.

I have always used the wide egg noodles until today.  I had rotini in my cupboard and that is what I used.

The beaten eggs and sour cream combine to form the sauce for the casserole, so mix them well before adding to the noodles.  I add the sauce last.

I do not find the caraway seeds to be "optional."  "Mandatory" is my thought because I love their flavor.

I have never unmolded the casserole to serve it.  The breadcrumbs should help with that, but I don't know.  I still always butter the dish and spread the breadcrumbs on it before adding the noodles.

It is your choice on how much paprika to use.  When my family was young, I used just enough to add some color.  Now I use more because I like the flavor.

In order:  the cooked noodles.

Butter and onions added to the noodles.  Stir well.

One sauce to rule them all and in the oven, bind them.

With the ham and spices added.

Pour the sauce on last.

Stirred, not shaken.

I admit: those are not evenly distributed.  But the surface is covered enough to work.

I made that ceramic bowl!  (It has a lid, too.)  I was pleased it fit the recipe just right.

I used about that much paprika.  Ready for the oven.

The Verdict

It smells so good!

This is pure comfort food.  Serve it warm so the flavor of the ham and onion come through and the noodles give good support.  Be careful not to overcook it or it gets dry.

First helping.

I enjoy this every time I make it.  I wished I had added more caraway to this, and maybe a bit more pepper.  (Why does that make me think my tastebuds are getting old???)  

My guest taster thought it was fine but I got the sense he didn't think it was exceptional.  Just enjoyable.  He said he would eat it again if I fixed it.  One thing he noticed right away was the onion flavor.  You see, the onion is not precooked, so it has a bit of a tang and a distinct - but not strong - onion presence.  I think it surprised him because he is so used to the onions in a casserole being cooked before mixed in.

The next day we had some for lunch, and I think he liked it better.  He did add some seasoned salt to it, because he is more of a salt eater than I am.  I sure like it hot, not warm.  The flavors come through better and I did not want more seasoning this time.  Of course, casseroles are always better the next day, like stews.

Success!

In the 1990s, I tried making it more low fat.  My notes say that leaving out the butter worked well.  But translating the whole thing to low fat (by also substituting plain yogurt for the sour cream) was not a good idea.  You need some fat in it to keep it moist.

I have also tried it with cooked chunked breakfast sausage, which is a good substitute for ham.

Unless your table guests are big eaters, I would say this serves 6 to 8, not 4.

Showing off that casserole dish!