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I love green eggs and ham. I do. Especially when they are served in the form of this casserole, a fun lunch idea to serve the kids this St. Patrick’s Day or just something different to offer up during March Break.

Green Eggs and Ham

Casserole

8 oz dried pasta, about 2 cups (500 mL)
1 head broccoli

6 hard-cooked eggs, peeled and halved

4 green onions, thinly sliced, white and light green parts



Cheese Sauce

2 tbsp (25 mL) butter

2 tbsp (25 mL) all-purpose flour

1 1/2 cups (375 mL) milk

1 cup (250 mL) shredded old Cheddar cheese

1/2 tsp (2 mL) dried mustard powder

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground black pepper

Topping

1/2 cup (125 mL) shredded old Cheddar cheese

2 tbsp (25 mL) minced fresh parsley (optional)

Directions:

Casserole:

  1. In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and rinse with cold water; set aside.
  2. Remove florets from broccoli and set aside. Using knife, remove any hard knobs from broccoli stems. Chop stem to produce 1 cup (250 mL) of stem bits.
  3. In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 2 minutes longer, drain all broccoli and rinse with cold water.
  4. Scatter pasta, eggs, broccoli, ham and green onions evenly into a 9 x 13-inch casserole dish.

Cheese Sauce

  1. In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.
  2. Whisk in milk and cook, continue whisking until thickened, about 6 minutes.
  3. Remove from heat and stir in cheese, mustard powder, salt and pepper. Continue whisking until cheese is melted, about 4 minutes.

Pour cheese sauce over casserole. Sprinkle remaining cheddar cheese and parsley over casserole. Bake in 375ºF (190ºC ) oven until heated through and cheese is melted, about 20 minutes. (Make ahead: Cover and refrigerate for up to 2 days.  Increase cooking time by 10 minutes.)

Servings:6 (2 cup servings)
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Nutrients Per Serving: Calories: 478 Fat: 22 grams Sodium: 822 grams Carbohydrates: 40 grams Fibre: 4 grams Protein: 30 grams

Recipe and image courtesy of th Egg Farmers of Ontario

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