This vintage Noodle Casserole with Eggs, Ham, and Cheese, also called “Le Flutteur,” is a rich and savory dish that blends the creamy textures of Parmesan and Gruyère cheese with tender noodles and hearty chunks of ham. The addition of egg yolks and milk creates a velvety sauce that binds the ingredients together, making this dish perfect for a satisfying family dinner or an elegant potluck contribution.
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Noodle Casserole with Ham and Cheese
Food History
Casseroles combining pasta, cheese, and protein such as ham have been beloved comfort foods for decades. Recipes like this gained popularity in the mid-20th century when home cooks sought to create hearty, crowd-pleasing meals using simple pantry staples.
The French influence in this recipe, with the inclusion of Gruyère and Parmesan cheese, as well as the method of binding the dish with egg yolks, elevates it from a typical casserole. The baked custard-like consistency, achieved by cooking the casserole in a hot water bath, adds a touch of sophistication.
More Casserole Recipes
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Timeline
- 1900s: Casseroles incorporating pasta and cheese emerge as economical, easy-to-prepare meals.
- 1940s–1950s: Post-war families embrace casseroles for their convenience and ability to feed a crowd.
- 1960s: Recipes with European influences, such as Gruyère cheese and custard bases, gain popularity in the United States.
- Today: Pasta casseroles remain a beloved classic for their versatility and comforting flavors.
Recipe Discussion
This recipe is closest to a ham and noodle gratin. The combination of eggs, milk, and cheese creates a creamy texture similar to a baked pasta dish with custard, while the addition of ham adds heartiness and a savory flavor. The Gruyère or Swiss cheese brings a nutty, slightly sweet depth, contrasting beautifully with the sharpness of Parmesan.
The hot water bath baking method is a classic technique borrowed from French cooking, ensuring the custard sets evenly while retaining its delicate texture. This method distinguishes it from simpler noodle casseroles that skip the custard base.
Preparation Tips
- Cook noodles al dente: They will absorb some of the sauce during baking, preventing them from becoming overly soft.
- Cheese variations: If Gruyère is unavailable, you can use Swiss or even cheddar for a different flavor.
- Ham options: Leftover holiday ham works beautifully in this dish, or you can use pre-cooked ham chunks from the store.
- Custard consistency: Ensure the egg yolks and milk are fully mixed to avoid curdling during baking.
- Water bath tip: Place the casserole dish in the water bath after positioning it in the oven to avoid spills.
Recommended Kitchen Products
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- Large Saucepan: Perfect for boiling noodles evenly without overcrowding.
- Glass Casserole Dish: Essential for even baking and easy serving.
- Cheese Grater: For freshly grating Parmesan or Gruyère, enhancing the flavor of the dish.
- Mixing Bowl Set: Ideal for preparing the egg and milk mixture for the custard base.
- Roasting Pan: Use as the water bath to bake the casserole gently and evenly.
Serving Suggestions
- As a main dish: Pair with a light green salad tossed with a tangy vinaigrette to balance the rich flavors.
- Side dishes: Serve with steamed green beans or roasted asparagus for added texture.
- For brunch: This casserole is also suitable for a hearty brunch menu, served alongside fresh fruit or croissants.
- Holiday leftovers: Incorporate leftover ham or turkey from holiday meals for a quick and satisfying dish.
- With wine: Pair with a light white wine, such as a Sauvignon Blanc, to complement the creaminess of the dish.
A Timeless Culinary Classic
This Noodle Casserole with Ham and Cheese offers a comforting and sophisticated twist on a traditional pasta bake. Its creamy custard base, paired with nutty Gruyère and hearty ham, ensures it’s a dish that will delight both casual and formal gatherings. With its elegant French flair, this recipe will surely become a favorite for holidays, potlucks, or any night of the week.
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Noodle Casserole With Eggs Ham and Cheese Recipe
Noodle Casserole With Eggs Ham and Cheese
A rich noodle casserole with ham, Gruyère, Parmesan cheese, and a creamy custard base, baked to perfection. Perfect for family dinners or potlucks.
Ingredients
- 8 oz. noodles
- ¼ lb. grated Parmesan cheese
- ¼ lb. grated Gruyere or Swiss cheese
- ½ lb. ham, coarsely chopped
- 8 egg yolks
- 1½ cups milk
- 2 tbsp. butter
- Salt, pepper and nutmeg
Instructions
- Boil noodles in large quantity of lightly salted water until just tender.
- Drain thoroughly and return to pan.
- Add butter, seasonings, ham and grated cheese. (Reserve some cheese for coating casserole.)
- Beat egg yolks with milk, add to noodles and mix well.
- Butter a large casserole, coat with reserved cheese and pour in noodle mixture.
- Place casserole in pan of hot water and bake in 350° F. oven