Schinkenfleckerl Auflauf
German Mac and Cheese with Ham
A Little Background on Auflauf
In German cooking, an Auflauf is a humble but beloved category of oven‑baked dishes that grew out of practicality and resourcefulness. The word simply means “a bake” or “a pile‑up,” and for centuries it referred to mixtures of noodles, potatoes, vegetables, eggs, and dairy that were slid into the warm oven after the day’s bread was finished.
These casseroles were a way to stretch ingredients, use leftovers wisely, and create something comforting without fuss. What sets an Auflauf apart is its gentle custard base — eggs and milk or cream that bind the ingredients together — and the way the oven transforms simple staples into a cohesive, golden‑topped meal.
Schinkenauflauf, or “ham casserole,” is one of the classic examples of this tradition. German households often kept cured ham on hand, and even small scraps were enough to flavor an entire dish.
Combined with noodles or potatoes and baked until the edges brown, Schinkenauflauf reflects the heart of German home cooking: modest ingredients, careful thrift, and the quiet pleasure of a warm, satisfying meal.
It’s a dish that traveled easily to German‑American kitchens, fitting naturally into the casserole culture of the Midwest while still carrying the unmistakable character of its Old World roots.
Prep
Step 1
You can use store bought noodles or make your own German style noodles
Step 2
Cook the Place chunks of ham, sausage, and onion in a food processor, grinder.
Step 3
Pulse till you have a coarse grind.
You can also do this by hand it just takes longer.
Step 4
Pulse till you have a coarse grind.
You can also do this by hand it just takes longer.
Step 5
Start with about 1/3 of the noodles and put a bottom layer in a greased large baking dish like a 9 x 13 or close.
Step 6
Another layer of noodles
Then layer the other 1/2 of the meat mix.
Mix well the sour cream or milk or combination of the eggs and nutmeg.
I like to use a glass measuring cup with a pour spout.
Make sure the eggs get completely beaten in and incorporated.
Step 7
To make your fresh bread crumbs use 2 slices of bread,
chunk it up and place in food processor. Add chunks of the cheese also.
Process for a minute or two and you will have a some nice cheesey fresh bread crumbs.
You can use store bought crumbs but the fresh are so much better.
Top the casserole with the crumbs and I sprinkle with a bit of paprika.
Slice the butter and sprinkle on top. I cut the butter frozen or cold it works much better.
Bake for 30 min at 325 degrees and then turn up the oven to 350
for another 15 to 30 min until it is bubbling hot (about 165 degrees) and lightly browned on top.
Serve with a salad for a complete meal.
Schinkenfleckerl (German Macaroni and Cheese with Ham)
Ingredients
approx 1 lb of Egg Noodles
- Preferred Homemade noodles Handgemachte Nudeln
- See how they are made here
- Filling
- 8 oz ham or ham and smoked sausage
- 1 medium onion
- 1 cup shredded cheese optional
Binder
- 1 cup sour cream or milk or combination
- 2 eggs
- 1/2 teaspoon nutmeg
Topping
- 1/2 cup fresh bread crumbs
- 2 oz approx of Emmentaller or Swiss cheese or grated parmesan.
- Paprika optional
- 4 Tablespoons 1/2 stick Butter
Instructions
- ….pre heat oven to 325 degrees
- Make some home made noodles here with step by step pictures
- This recipe makes enough for 12 so use about 3/4 of the dough.
- Other wise boil 1 lb. of flat egg noodles, drain and cool
- You can use ham but also some smoked sausage if you have some to use up. Place chunks of ham, sausage, and onion in a food processor, grinder. Pulse till you have a coarse grind.
- You can also do this by hand it just takes longer. Lightly saute the meat mixture till the onions are soft.
- I like to add a teaspoon of pepper to this.
- Start with about 1/3 of the noodles and put a bottom layer in a greased large baking dish like a 9 x 13 or close. Then layer 1/2 of the meat mix Add Another layer of noodles, Then layer the other 1/2 of the meat mix.
- Mix well the sour cream or milk or combination of the eggs and nutmeg. I like to use a glass measuring cup with a pour spout. Make sure the eggs get completely beaten in and incorporated. Pour the mix over the casserole and push lightly the noodles with a spoon and shake pan so it seeps to the bottom.
- 5 To make your fresh bread crumbs use 2 slices of bread, chunk it up and place in food processor. Add chunks of the cheese also. Process for a minute or two and you will have a some nice cheesey fresh bread crumbs. You can use store bought crumbs but the fresh are so much better. Top the casserole with the crumbs and I sprinkle with a bit of paprika. Slice the butter and sprinkle on top. I cut the butter frozen or cold it works much better. Alternatively you can use shredded cheese or parmesan instead of processing chunks with the bread.
- Bake for 30 min at 325 degrees and then turn up the oven to 350 for another 15 to 30 min until it is bubbling hot (about 165 degrees) and lightly browned on top.
- Serve with a salad for a complete meal.
Final Thoughts
This dish has endless creative ways it can be prepared.
I would love to see what you come up with.
Please let me know.
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