Schinkenfleckerl is quite a mouthful…. literally! It’s a simple family-friendly Austrian casserole that quite literally means ham and noodles (In German, schinken means “ham” and fleckerl is a type of Austrian noodle).
I first heard about schinkenfleckerl on the Mommysavers Forums. One of the members said it was her family favorite, and it sounded like something easy my family would enjoy. Traditional schinkenfleckerl uses a broad type of noodle, but really anything you have at home will work. Egg noodles are a good choice. I think for this to have been more authentic, I could have broken the egg noodles slightly.
After we tasted it, it reminded me of a dish my grandmother made when I was little, which stands to reason since she was German. We would definitely made this again. It’s simple and the kids also liked it.
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1½ C. sour cream
- 2 eggs, separated
- ½ lb. cooked ham, cubed
- 2 C. dry egg noodles, cooked and drained
- salt, pepper, nutmeg to taste
- Grated Parmesan cheese
- Bake @ 350 (covered) for 25 minutes. Sprinkle w/ parmesan cheese & bake for 20 minutes more.
- In a big saucepan, combine flour and butter. Make a smooth sauce over medium heat. Take off heat and cool slightly. Meanwhile, beat the egg whites until stiff peaks form.
- Add the egg yolks to the cooled butter and flour mixture. Stir in sour cream, salt, pepper and nutmeg.
- Grease a 9x13 baking dish. Combine the cooked and drained noodles and sour cream mixture. Gently fold in the beaten egg whites.
- Bake, covered, for 20 minutes. Remove foil and cook an additional 25 minutes or until cheese starts to brown.