1 pound short pasta (I used shells.)
3 cups evaporated milk
2 bunches green onions, chopped
8 ounces deli ham, chopped
8 ounces sharp cheddar cheese, shredded
1⁄2 teaspoon mustard powder
1 teaspoon seasoned salt, such as adobo
1 clove garlic, minced
1⁄4 teaspoon black pepper
1 tablespoon dried parsley
1.Bring large pot of salted water to boil and cook pasta 2 minutes less than package directs. Drain. Heat oven to 350*F.
2. In a large bowl, mix together evaporated milk, green onion, eggs, ham, half cheddar cheese, mustard powder, seasoned salt, garlic, and pepper. Stir well then add pasta and stir to coat.
3. Pour mixture into baking dish and top with remaining cheese. Bake 35 to 45 minutes or until top is bubbly and brown.
This recipe is from my favorite Kayotic Kitchen. I’ve made other breakfast casserole type things before, but they’ve always had bread or potatoes as the carb base. The use of pasta in this dish is really exciting and different! We enjoyed this quite a bit and I could see making it for breakfast with company some day.