For years I’ve searched for that one breakfast pasta casserole—strange as it may sound to the Dutchies—recipe my grandmother always use to make. It wasn’t in the recipes I found after my mom died.

When I described the dish to a friend of mine: the flavor, texture and feel to it, she handed me an old recipe belonging to her mother that she thought might to be the one. Or at least come close.

She was right. This is really old school cooking. Simple and probably really fattening as heck, but oh well.. It’s perfect for people who like a hearty, filling breakfast casserole but aren’t fond of potatoes.

Yup. Those people do exist. They’re rare, but they are out there.

 
Ingredients:

1 pound pasta (Your choice. Mine was Trottole)
3 cups evaporated milk
7 spring onions
4 eggs
7 oz cooked ham
9 oz sharp cheddar
1/2 tsp ground mustard
1 tsp seasoned salt
1 garlic clove
1/4 tsp black pepper
1 tbsp dried parsley

Optional: dried chili flakes

 
Directions:

Boil the pasta according to the directions on your package in lightly salted water. Keep it al dente, it’ll also get some oven time!

Pour the evaporated milk in a big bowl.

Dice the ham.

Finely mince the spring onions.

Grate the cheddar.

My latest addiction. It has a bit of everything. But any type of seasoned salt works.

Sprinkle in the pepper, mustard powder and (optionally) the chili flakes.

Grate a garlic clove in there and add the parsley.

Break 4 eggs into the mix as well.

Stir until it’s a creamy concoction. That’s your base.

Add the ham and spring onions.

Add half the grated cheese to the creamy mixture.

Stir well. Drain the pasta and transfer it to a casserole. Pour the cream mix all over the pasta.

Looks cheerful, doesn’t it?

Sprinkle the remaining cheese all over and bake the casserole in a preheated oven for 35 to 45 minutes at 350F° (175C°).

This was so easy, rich and comforting.

Next time I might just add some shredded chicken, some extra veggies and call it dinner.