Eggs and education are the perfect ingredients to make this recipe one of your kid’s favourites. Have some fun in the kitchen while creating this play off the classic Dr. Seuss story Green Eggs & Ham. You can make a night of it and ask them to cuddle up after dinner to read you their most beloved bedtime story.
Casserole: In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and rinse with cold water; set aside.
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.
In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 3 minutes longer, drain all broccoli and rinse with cold water.
Scatter pasta, hard-cooked eggs, broccoli, ham and green onions evenly into six ( 2 cup/500 mL) oval gratin dishes.
Cheese Sauce: In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.
Whisk in milk and cook, continue whisking until thickened, about 6 minutes. 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 gratin dishes. Sprinkle remaining cheddar cheese and parsley over the gratin dishes. Place dishes on large rimmed baking sheet and 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.)
Tip: This recipe is a great way to use leftover ham.
Tip: Go even greener by adding spinach, zucchini, celery, sweet green peppers or whatever is a family favourite.
Tip: To really shamrock the house this St. Patrick's Day, get the kids to dye their hard-cooked eggs green! In a bowl, combine 1-½ cups (375 mL) water with 1 tsp (5 mL) liquid green food colouring. Dip each peeled, hard-cooked egg into the green water (the eggs should be completely covered with green water). Using a spoon, turn to coat, until egg is green in colour, about 4 minutes. Remove and let dry on paper towel. Cut in half and add to gratin dishes, (green facing up, yolk facing down) with pasta, ham and green onions. Continue with recipe.