If you’re staring at leftover Christmas ham and wondering what to do with it, this Schinkennudeln is the coziest, most comforting way to use it up. Tender pasta gets coated in a creamy, cheesy sauce with savory bites of ham throughout, then finished with a golden layer of homemade buttery breadcrumbs.
It’s nostalgic, budget-friendly, and incredibly easy.. the kind of oven-baked comfort that hits especially well during the chilly holiday season. This recipe is delicious exactly as written, but you can also whisk in a quick egg mixture for that more traditional, slightly firmer casserole-style texture.
Why You’ll Love This Recipe
- Creamy, cheesy, and super comforting
- Homemade breadcrumbs take it to the next level
- Simple pantry ingredients
- Optional egg mixture for a classic baked finish
Schinkennudeln with Homemade Buttery Breadcrumbs
Ingredients
For the Schinkennudeln
- 12 oz (340 g) short pasta (fusilli, elbows, or penne)
- 1 tbsp butter or neutral oil
- 1 small yellow onion, finely diced
- 6 oz (170 g) diced cooked or smoked ham
- 1 cup heavy cream
- 1/2 cup milk
- 1 tsp Dijon mustard (optional)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup shredded Swiss, Emmental, Gruyère, or mozzarella
Optional Egg Mixture (I skipped this due to allergies)
- 2 large eggs
- 1/4 cup milk
- Pinch of salt and pepper
For the Breadcrumbs
- 2–3 slices white bread, slightly stale (or sub 3/4 cup store bought breadcrumbs)
- 1 tbsp melted butter
- Pinch of salt
Instructions
- Dry the bread: Tear the slices into 1–2 inch pieces and leave them uncovered on the counter for 6–12 hours to lightly dry out. Shortcut: Bake the torn pieces at 275°F for about 10 minutes.
- Add dried bread pieces to a food processor and pulse into fine crumbs.
- Melt butter in a skillet over medium heat. Add the crumbs, season with a pinch of salt, and toast for 3–5 minutes, stirring often until golden. Set aside.
- Bring a pot of salted water to a boil, cook pasta until al dente, drain, and set aside.
- Melt butter in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add ham and cook 2–3 minutes more.
- Reduce heat to low. Stir in heavy cream, milk, Dijon, salt, and pepper. Simmer for 2–3 minutes to slightly thicken.
- Add cooked pasta and shredded cheese to the skillet and stir until everything is creamy and well-coated.
- Transfer the creamy pasta mixture to a greased baking dish.
- Sprinkle the toasted homemade breadcrumbs evenly over the top.
- Bake at 375°F (190°C) for 10–15 minutes, or until bubbling and golden.
- Whisk together the eggs, 1/4 cup milk, and a pinch of salt and pepper.
- Stir the egg mixture into the hot creamy pasta before transferring it to the baking dish.
- Top with the homemade breadcrumbs.
- Bake at 375°F (190°C) for 20–25 minutes, or until the casserole is set and the top is golden.
Homemade Buttery Breadcrumbs
How to Make the Schinkennudeln
Bake the Casserole
You can bake this two ways, both delicious.
Standard (egg-free) version:
With the optional egg mixture:
Enjoy!
