Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Yield:
1 medium casserole dish
Servings:
4–6 servings
Discovering Schinkennudeln in Austria
I lived in Germany for more than two years, but surprisingly, I never came across Schinkennudeln. It wasn’t until my one-year stay in Austria that I discovered this delicious noodle casserole with ham.
At first glance, it looks like nothing more than noodles and ham. But once baked with eggs and cheese, it transforms into a creamy, hearty dish that still lingers in my memory today.
The Perfect Autumn Comfort Food
I especially love making Schinkennudeln once autumn arrives. While summer meals in my kitchen are light and fresh, fall calls for warm, comforting dishes like casseroles and soups. This German noodle casserole is exactly that—simple, hearty, and cozy.
Though the traditional recipe does not include sweet potatoes or butternut squash, I often add them for a touch of mild sweetness. This small variation makes the dish feel even more autumnal, giving it that seasonal warmth I crave.
What Is Schinkennudeln?
Schinkennudeln translates to “noodles with ham” in German. It’s a traditional casserole dish loved in both Germany and Austria, often prepared as a quick weeknight dinner or to use up leftover ham.
The base is always:
Short pasta (like macaroni, penne, or fusilli)
Diced ham
A mixture of eggs and cream
Sometimes cheese (Emmental, Gouda, or similar)
It’s baked until golden on top and perfectly set in the middle—a classic comfort food that tastes much richer than its simple ingredients suggest.
Ingredients
300 g (10 oz) short pasta (macaroni, penne, or fusilli)
200 g (7 oz) cooked ham, diced (traditional) Or 150 g (5 oz) smoked bacon, diced (variation I use for more flavor)
3 large eggs
200 ml (¾ cup) cream or milk. I even mix them both at times.
100 g (3.5 oz) grated cheese (Emmental or Gouda)
1 onion, finely chopped (optional)
- Chopped garlic (as per preference)
2 tbsp butter or oil
Salt, pepper, and nutmeg to taste
Optional autumn twist: 1 small sweet potato or ½ butternut squash, peeled, cubed, and pre-cooked
Instructions
Preheat oven to 180°C (350°F).
Cook the pasta in salted water until just al dente. Drain and set aside.
Heat butter or oil in a pan.
If using ham, simply warm it with the onion (optional).
If using bacon, fry it until lightly crispy, then add the onion and garlic (optional) and sauté until soft.
4. Choose your preparation method:
My creamy bacon method:
Lower the heat and add cream or milk directly to the bacon and onions.
Stir in grated cheese, salt, pepper, nutmeg, and optional spices (I like chilli flakes, which give a warm red tint).
Cook gently on low until the cheese melts, then remove from heat.
Add the pasta (and sweet potato/butternut, if using) and mix well.
In a separate bowl, beat the eggs. Once the mixture has cooled slightly, stir in the eggs quickly so they don’t scramble.
French gratin style (traditional ham method):
In a bowl, whisk together eggs, cream (or milk), salt, pepper, and nutmeg.
In a baking dish, layer the cooked pasta, ham, and half the cheese.
Pour the egg mixture over everything, then top with the remaining cheese.
I like to add thyme as well.
5. Transfer to a baking dish (if using the creamy bacon method) and top with a little extra cheese.
6. Bake for 20–25 minutes, until golden and set.
Serve warm with a crisp salad or roasted autumn vegetables.
Variations and Tips
Add spinach or kale for extra greens.
Use whole-grain pasta for a heartier version.
For extra flavor, sprinkle in paprika or caraway seeds.
Stick to the original German recipe if you want authenticity, or add seasonal vegetables like sweet potato or butternut for a cozy twist.
Final Thoughts
Schinkennudeln may be simple, but it’s a dish full of warmth and nostalgia. For me, it’s tied to cozy autumn evenings in Austria, when the air outside was crisp but the kitchen smelled like baked noodles and ham.
Whether you stick to the original German recipe or try my autumn twist with sweet potatoes, this casserole is guaranteed to bring comfort to your table.
Bon Appétit! Find my other autumn recipes here!
