Schinkenfleckerln (Ham-Noodle Casserole)

This casserole is of Austrian origin and was brought over by immigants before the turn of the last century. My mother made a simplified version of this recipe for the family (Ham & Spaghetti Casserole); but, for a special occasion, this recipe is an authentic version.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter, melted
• 1  cup onion, chopped
• 1⁄2 lb  wide egg noodles, cooked al dente and drained
• 1⁄2 cup sour cream
• 2  eggs, beaten
• 2  cups cooked ham, chopped
• 1⁄2 teaspoon caraway seed
• 1  pinch ground mace
• 1⁄4 teaspoon black pepper
• 1⁄4-1⁄2 cup milk (optional)

• Topping

• 1⁄2 cup  fine breadcrumbs (optional)
•  paprika

Directions

1. Butter a 2-quart casserole. Preheat oven to 350 degrees F.
2. 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.
3. Turn into prepared casserole. Top with bread crumbs, if desired, and paprika for color.
4. Bake 40-45 minutes. Do not freeze this casserole.