Categories: Pasta, Pork/ham, German 
      Yield: 4 servings 
  
    3/4 lb Fresh egg noodles                   3 tb Grated Swiss cheese 
    1/2 lb Ham, diced                               -(Emmentaler) 
           Salt                                1 tb To 2 tb butter 
      1 c  Sour cream                          2 tb Bread crumbs 
  
  This is one of the most popular German casseroles, especially south of the 
  Main Line. 
   
  Preheat the oven to 350 degrees F. 
   
  Cook the noodles in salted water and drain; they can also be left over from 
  the day before.  Fill a souffle pan with alternate layers of ham and 
  noodles; salt lightly and put some of the sour cream and some grated cheese 
  over each layer.  The top layer should consist of noodles.  Dot with little 
  bits of butter and sprinkle with bread crumbs. 
   
  Bake in the oven for about 30 minutes. 
   
  Variations: 
   
  This version of the recipe comes from Swabia; feel free to increase the 
  proportions of the costlier ingredients (ham, butter, sour cream) as your 
  fancy dictates. 
   
  In another version of this casserole, the ingredients are all mixed 
  together in one bowl, along with 3 eggs, the souffle pan is well greased 
  with butter (always recommended), and the contents of the bowl transferred 
  to the pan, the proceed as described above. 
   
  Makes 4 servings. 
   
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & 
  Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer, Cooking 
  Echo, 8/92