Recipe - Schinkenfleckerln (Austrian Ham-And-Noodle Casserole )

8 ounce Uncooked wide egg noodles
One fourth cup Margarine or butter
1 md Onion; chopped
2 Eggs; beaten
One half cup Dairy sour cream
2 cup Diced fully cooked smoked
ham; (about One half pound)
One half teaspoon Caraway seed; (optional)
One fourth teaspoon Pepper
One fourth cup 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 2quart 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 cut or sliced up tomatoes,
and followed with a rich Austrian dessert, such as Apple Strudel.

Note: I don't add the caraway seed...and if there are leftovers...I add a
little milk before reheating them...

Posted to BakeryShoppe Digest V1 #491 by "Catherine M. Marler"
petlover@unforgettable.com on Jan 06, 1998