Austrian Ham Noodle Cake
|Sweet butter||10 Tablespoon|
|Scallions||4 , finely chopped (White Part Only)|
|Broad noodles||1 Pound, cooked very al dente drained and cut into 1-inch pieces|
|Sour cream||1 Cup (16 tbs)|
|Eggs||5 , beaten|
|Diced cooked ham||2 Cup (32 tbs)|
|Breadcrumbs||1 Cup (16 tbs)|
In a large frypan, melt half of the butter and cook the scallions for 3 minutes, or until soft.
Add the noodles and the remaining butter and blend until the noodles are evenly coated.
Remove from the heat.
In a bowl blend the sour cream, eggs, ham, salt, and pepper.
Mix with the scallion-noodle mixture.
Taste for seasoning.
Generously butter a large casserole and spread the breadcrumbs in an even layer.
Spoon in the ham-noodle-cream mixture.
Bake, uncovered, in a preheated 350-degree oven for 50 minutes or until set.
Loosen the edges of the casserole with a knife, and invert on a serving plate.
The ham-noodle cake is served unmolded bottom side up.