German Noodle Casserole (Schinkennudeln)
Ingredients
12 ounces to 1 pound egg noodles
3 tablespoons butter, divided
8 ounces ham, diced
½ cup diced onion
1 cup milk
1 cup heavy cream
3 eggs
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon nutmeg
12 ounces grated cheese, divided (use half swiss and half white cheddar)
Steps
Add 1 tablespoon of butter to a saute pan and melt the butter over medium heat
Add ½ cup of diced onion and 8 ounces of diced ham to the melted butter
Stir and saute the onion and ham for 5 to 7 minutes, or until the onion is softens and the ham crisps
Combine 6 ounces of grated swiss cheese with 6 ounces of grated white cheddar cheese and set aside
Cook 12 ounces to 1 pound of egg noodles until al dente according to the packaging directions
Drain the water from the cooked egg noodles and return the noodles to the pot
Add 2 tablespoons of butter to the egg noodles and stir to combine the butter as it melts with the noodles
Thoroughly grease a 9 inch by 13 inch baking dish
Add 1 cup of milk, 1 cup of heavy cream, 3 eggs, 1 teaspoon of salt, 1 teaspoon of black pepper, and a ¼ teaspoon of ground nutmeg to a large bowl
Whisk the ingredients together to combine
Gradually spoon in the buttered egg noodles, gently mixing to incorporate with the milk, eggs, and cream
Add the remaining noodles to the bowl and stir until everything is combined
Add the sauteed onion and ham to the noodles and mix again until incorporated
Add about half of the shredded swiss and white cheddar cheese mix and stir until combined
Transfer the noodles to the greased baking dish and spread them smooth across the top
Sprinkle the remaining grated cheese all over the top of the casserole
Cover the baking dish with some tin foil
Bake the casserole covered in the oven at 375 degrees Fahrenheit for 30 minutes
Remove the tin foil from the casserole and bake uncovered for 15 more minutes
Remove the German noodle casserole from the oven when the cheese is bubbly and melted