German Ham and Cheese Noodle Casserole | Authentic Schinkennudeln
In Germany, we call this Schinkennudeln, but in our family, it’s simply known as “Omi’s Special.” This isn’t just any pasta bake; this is my mom’s signature recipe.
It is the #1 requested meal whenever her 9 grandchildren visit. In fact, dinner time usually involves a friendly (but serious) competition over who gets the corner pieces. Why? Because of the crust. We’re talking a thick, golden, buttery layer of Parmesan and breadcrumbs that creates a satisfying crunch against the creamy pasta underneath.
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The beauty of this dish lies in its simplicity. As a busy homemaker, I love that this is a “no-stress” meal. It’s a classic weeknight dinner that comes together quickly, but tastes like you spent hours on a roux.
Pro Tip: If you have leftovers, you’re in luck. Like many heritage German dishes, the flavors meld overnight, making it arguably even better the next day when reheated in a skillet with a little extra butter.
What Readers Are Saying:
This is 100% the recipe I have used the last 40 years or so and always a big hit. I bake it in my cast iron au gratin pan.
My favorite hobby is reading recipes and making new things (especially German) daily and love all your posts, Anya!
Why This Authentic Schinkennudeln Works
Unlike American Mac and Cheese, which relies heavily on a liquid cheese sauce, German Nudelauflauf (noodle casserole) uses a velvety white sauce (Bechamel) and a specific layering technique to ensure the pasta stays al dente while the top becomes incredibly crisp.
The Secret to the “Grandchild-Approved” Crunchy Topping
If you want to recreate the magic that my mom’s 9 grandkids crave, you cannot be shy with the topping. The secret is the “Triple-Threat” layer:
- The Cheese: A generous layer of freshly grated Parmesan (for that salty tang).
- The Crunch: A thick blanket of breadcrumbs.
- The Gold: Significant “dots” of butter across the entire surface. This fries the breadcrumbs into the cheese while it bakes.
👉 Sustainable Living Tip: In the spirit of a zero-waste kitchen, I always make my own breadcrumbs using stale sourdough bread. It adds a depth of flavor you just can’t get from a store-bought canister. Check out my guide on 17 things to do with stale bread for the full tutorial.
Ingredients You’ll Need
- Pasta: Rigatoni or traditional German egg noodles, I like smaller shapes the best.
- Ham: Diced cooked ham (Schinken).
- The Sauce: Butter, flour, milk, and a pinch of nutmeg (essential for authenticity!).
- The Egg: Egg yolk whisked into the sauce adds that classic German “custard-like” richness, while the whipped egg white adds airiness.
- The Topping: Parmesan, breadcrumbs (sourdough preferred!), and plenty of butter.
Step-by-Step: How to Make My Mom’s Noodle Casserole
⭐️ This is a summary of the steps involved. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
Cook the pasta:
- In a large pot of salted water, cook the pasta al dente according to the package directions.
- Drain the pasta, toss it with some butter or oil, and set it aside for later.
Make the white sauce:
- In a large pot, melt butter and add the flour.
- Using a wire whisk, stir this mixture and cook for 1 minute.
- Add the milk.
- Simmer this sauce until thick.
- Optional: Add the egg.
- Season the sauce to taste with the spices.
Assemble the casserole:
- Place the cooked pasta in your baking dish.
- Sprinkle the diced ham over the pasta and distribute it evenly.
- Pour the white sauce over the pasta.
- Spread the cheese first and then the breadcrumbs over the dish.
- Add dollops of butter on top of the breadcrumbs.
Bake the noodle casserole:
- Place the casserole in a preheated oven at 400˚F on the middle rack.
- Bake it for about 20 minutes or until the sauce is bubbly and the crust golden brown.
Variations for a Modern Kitchen
- Sourdough Discard: You can whisk a tablespoon of sourdough discard into your white sauce for a subtle tang.
- Vegetarian: Swap the ham for sautéed mushrooms, leeks, and/or peas.
- Make-Ahead: You can assemble the entire dish in the morning, refrigerate it, and simply pop it in the oven 30 minutes before dinner.
How to best enjoy Schinkennudeln:
Since this dish is pretty substantial, I feel that it is perfect on its own with a green salad on the side for a complete meal.
However, you could make this a side dish for your favorite meat recipe.
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German Noodle Casserole
Ingredients
- 1 pound pasta shapes such as rigatoni or elbow macaroni
- ¾ cup butter (⅓ c for the sauce and ½ c for the topping)
- ⅓ cup flour
- 4 cups milk
- 1 whole egg (optional)
- ¾ cup ham, diced
- ¾ cup parmesan cheese, grated
- ¾ cup breadcrumbs
- ⅛ tsp nutmeg
- salt and black pepper to taste
Instructions
- In a large pot of salted water, cook the pasta just to al dente according to the package instructions. Drain and set aside.
- In a large pot, melt butter and add flour. Mix well and cook for 1 min.
- While constantly whisking, gradually add the milk.
- Simmer for about 5 mins until the sauce has thickened.
- Whisk in the egg, if using. Optional: only add the egg yolk. Beat the egg white stiff and gently fold it.
- Season with nutmeg, salt, and black pepper.
- Place the pasta in a large baking dish.
- Add diced ham and pour the white sauce over the pasta. Distribute evenly.
- First, sprinkle the grated cheese, then the breadcrumbs over the dish. Place dollops of butter on top.
- Bake in a preheated oven at 400˚F for about 20 mins or until golden-brown.
Notes
- sprinkling the cheese over the noodles before the breadcrumbs prevents the cheese from burning
- feel free to add in additional ingredients such as peas, mushroom, or other vegetables
- you can make a vegetarian version but omitting the ham but adding your favorite veggies
Nutrition
This is 100% the recipe I have used the last 40 years or so and always a big hit. I bake it in my cast iron au gratin pan.
My favorite hobby is reading recipes and making new things (especially German) daily and love all your posts, Anya!
Thank you so much for your sweet comment! That makes me very happy to hear; keep it up ~ Anja
Never tried this when we lived in Germany but it looks amazing! And simple ingredients I always have on hand. Definitely going to make this soon:)
Nice! I can’t count the many times my mom has been making this over the years ~ Anja
Well, this is perfect timing. I was just trying to decide what to make ahead of time for my kids who are coming to visit from another state. I don’t see them often, so I want to have something already put together that I can just slide into the oven. Yay! This will work perfectly. Thanks, Anja!
I bet they will like it! Happy cooking ~ Anja
This is sure to be a hit in our household. And I love that we often have the ingredients on hand. Thanks for sharing.
Nice and happy cooking ~ Anja
Yum! Always looking for new ideas. Love when you share your culture with us!
That’s no hardship for me, glad you’re enjoying it ~ Anja
I see where you get your beauty, Anja! Your mom is a beautiful as you are!
Aww … you are so sweet to say that ~ Anja