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Šunkofleky (ham and noodle casserole)

Recipe by
Ruth Ann Vokac
Mansfield, IL

I grew up as a southern IL farm girl, but I was married to my Czech husband Bill for over 54 years. I am always ready to try new foods, but Bill liked his meat and potatoes. Recently, I read in a Czech group a recipe for Šunkofleky, a ham/noodle casserole. I had ham in the freezer and leftover macaroni and cheese. Thus this version of non-traditional Šunkofleky was born. I realized as I made it that it isn't so different from a cornbread egg casserole that I make.

yield 2 -4
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For Šunkofleky (ham and noodle casserole)

  • 1/2
    large onion, diced
  • 1/2 c
    carrots, diced
  • 1-2 tsp
    olive oil or butter
  • 1 c
    cooked pasta/noodles/macaroni and cheese
  • 1/2 - 1 c
    diced ham
  • 2
  • 1-3 Tbsp
  • 1 tsp
    italian seasoning
  • 1/2 tsp
  • 1/4 tsp
  • 1-2 slice
    cheese of choice

How To Make Šunkofleky (ham and noodle casserole)

  • 1
    Preheat oven to 350 degrees. Heat oil or butter in an 8" oven-proof skillet.
  • 2
    Sauté diced onion and carrot in oven-proof skillet for about 5 minutes.
  • 3
    Add diced ham and cooked pasta/noodles to the skillet. (I used leftover macaroni and cheese for this.)
  • 4
    In a small bowl, beat eggs and milk. Add salt, pepper, and Italian spices to the beaten eggs.
  • 5
    Pour the egg mixture over the ingredients in the skillet. Bake about 15 minutes.
  • 6
    Add pieces of cheese over the top of the hot mixture. Let bake a few more minutes until the cheese is bubbly and the eggs are set. (I used pepper jack cheese.)
  • 7
    Remove skillet from the oven and let set for 3-5 minutes so the casserole can be easily cut.
  • 8
    Cut into 2-4 portions. Serve with a fresh salad, if desired.
  • 9
    Note: Next time I will add diced peppers to the vegetables to be sautéd, or I will add some diced roasted peppers. You can be creative by adding vegetables of choice. (I have seen only onions in traditional Czech recipes.)
  • 10
    Note: Here is a recipe I have often made--and never realized it wasn't so different from Czech Šunkofleky:

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