Prep 30 mins
Cook 40 mins
This recipe of my mother's was one of her go-to meals for a weeknight supper and is one of the first things I learned to cook. The recipe itself is of Austrian origin. When I was growing up we called it by its Bohemian name: Sunkou Flicky. This is pronounced, as near as I remember: shoon'kuh fleeech'key. This is a good way to use up bits and pieces of leftover ham; use a well-flavored ham for best results. When I was a child we had to contend with ham to which water had been added, making a very bland flavored casserole. For additional flavor I remember making up an envelope of cream of leek soup according to package directions. I would substitute one cup of the soup for the milk called for in the recipe. The rest of the soup may be eaten another day. The casserole may be topped with grated Cheddar cheese, if desired. It does need a topping of some type--if not cheese perhaps buttered cracker crumbs--to protect the noodles on top from drying and becoming hard to the bite.
- 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.