Schinkennudeln Auflauf

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
salt
pepper
nutmeg
1/4 cup breadcrumbs
4 Tablespoons Butter, flakes

Optional ingredients:
Chopped tomato
peas

Directions:

1. 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

2. I mixed 2 eggs with the milk. Some of the recipes used sour cream instead of the milk.

3. 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.

4. So Some I used the bread crumb cheese topping and one I used cheddar cheese for the topping. That was for a young child.

5.Here is the one with flour and cheese. I also sprinkled a bit of paprika on top.
Bake for 45 min to 1 hour at 325 degrees. Turn the heat up to 350 on the last 15 minutes if it is not browning.

6. The Auflauf is done when it is bubbly and lightly browned on top.
Let it sit for a few minutes before dishing up so it can congeal a bit so it
stays in a nice slice.

This dish reheats well.