Prep time: | Cook time: | Total time: 15 min| Yield: 8 cups , Serving size:2 cups | Calories per serving: 585 gr | Fat per serving: 26 gr | carbs per serving: 32 gr | protein per serving:41 gr
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 similar to a casserole in German. So it is made in a dish.
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.
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 that she knew 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.
Another 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.
I then found the recipe in “The cuisines of Germany” and read that it is one of the most popular casseroles in Southern Germany especially south of the Main Line.
This recipe the author Horst Scharfenberg recommends making your own egg noodles which seems to have been a something that German Hausfrau’s prided themselves with making.
Anette said that King Aurther’s flour is very close to what you get in Germany so I used that.
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
1/4 cup breadcrumbs
4 Tablespoons Butter, flakes
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 at 325 degrees
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.
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food