Greens, Eggs and Ham

1. 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.

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 3 minutes longer, drain all broccoli and rinse with cold water.

4. Scatter pasta, hard-cooked eggs, broccoli, ham and green onions evenly into six ( 2 cup/500 mL) oval gratin dishes.

5. Cheese Sauce: In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.

6. 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.

7. 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.