Austrian Ham And Noodle Casserole Recipes

HAM AND NOODLE CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
• Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
• Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
• Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

AUSTRIAN HAM & NOODLE CASSEROLE

Steps:

• Cook noodles in 6 cups boiling water with 2 teaspoons salt for 3 minutes. Remove from heat, cover and let stand 10 minutes then drain. Stir butter & onion into noodles. Stir eggs into sour cream. Stir egg mixture, ham, caraway seads & pepper into noodles. Sprinkle breadcrumbs evenly into greased 2 quart casserole dish. Pour noodle mixture into casserole dish and sprinkle with paprika. Bake uncovered at 350 F until mixture is set (40 to 45 minutes).

AUSTRIAN HAM AND NOODLE CASSEROLE

Steps:

• Heat oven to 350 degrees F. Cook noodles as directed to a little less than desired doneness. Stir butter and onion into noodles. Stir eggs into sour cream. Stir egg mix, ham, salt, pepper and caraway into noodles. Sprinkle bread crumbs evenly in greased 2 quart casserole. Pour noodles into casserole. Sprinkle with paprika. Bake uncovered for 40-45 minutes.

SCHINKENFLECKERLN (AUSTRIAN HAM-AND-NOODLE CASSEROLE )

Steps:

• from Betty Crockers 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 dont 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" on Jan 06, 1998

MARIE METZEL'S HAM-NOODLE CASSEROLE

Steps:

• Cook the noodles according to package directions; drain. Preheat the oven to 350 degrees F. Butter a 2-quart round casserole dish.
• Grind up leftover ham using the medium or coarse blade of a hand grinder or your food processor.
• Blend together the milk, eggs, and salt. Be cautious with the salt as the ham is salty.
• Combine the cooked noodles, ham, and the egg-milk mixture. Place in prepared casserole. Bake in preheated oven for 30-40 minutes or until custard is set.

SCHINKENFLECKERLN (HAM-NOODLE CASSEROLE)

Steps:

• Butter a 2-quart casserole. Preheat oven to 350 degrees F.
• Cook the onion in the butter to soften. Add the cooked, drained noodles to the pan and stir to coat well. Add the sour cream and beaten eggs, stirring to mix. Mix in the ham, caraway seeds, mace and pepper. Add the milk to lighten the mixture, if needed.
• Turn into prepared casserole. Top with bread crumbs, if desired, and paprika for color.
• Bake 40-45 minutes. Do not freeze this casserole.