Ham and Noodle Casserole

preparation

1. Slowly heat up the oven … (approx. 175º) cut cheese into cubes and bring the water for the pasta to a boil …. This is a good way to use up all the leftover pasta and cheese in one fell swoop ! Cook the pasta until it is “firm to the bite” and then pour it off.
2. While the pasta is cooking, sauté the chopped onion with the diced bacon and the diced ham in a pan. When everything is well seared, remove from the fire and crumble the stock cube into the mixture. Let rest. Cook the pasta until about halfway through its cooking time, drain and place in the baking dish. Mix well with the onion / ham mixture and then let it rest a little while we stir the egg mixture …
3. Mix the eggs, milk, cream and any remaining egg white together. Season to taste with salt, pepper, nutmeg and possibly a little curry. And then fold the onion / ham mixture into the pasta.
4. After the pasta mixture with the ham etc. has cooled down a bit, carefully fold in the cheese cubes (I used 3 different types) and then add about half of the milk / egg mixture and put it in the oven.
5. While the casserole is already pre-cooking at 175º in the oven, I gave the rest of the egg mixture a good sip of tomato sauce. After 10 minutes in the oven, the cheese will begin to flow slowly. Now briefly out with the casserole and pour the rest of the egg mixture over it, heat the oven to 200º and let the casserole simmer for another 10 minutes. When the egg mixture has hardened (can be tested with a shashlik skewer), let the casserole cook for 20 minutes at 150º.
6. As a little “highlight” I put some sesame on the casserole shortly before the end of the cooking time.