Take-out Tuesday, Mardi Gras Gratin
Since Fat Tuesday is a week from today, I decided to call this yummy sausage and noodle bake,
Mardi Gras Gratin 🎭
It’s full of green {asparagus}, gold {noodles} and purple {ham and sausage}
well, they’re sorta purple… and cajuns love their ham and sausage!
Brown the sausage and put the noodles on to boil
Saute the ham in the sausage drippings to crisp them up and add flavor
Set the meats aside while you prepare the sauce
Melt butter in the same skillet you used for the meat
Add flour and stir to incorporate
Add the milk, season with salt and pepper and stir to combine
When sauce has thickened, about 5 minutes, add Parmesan and stir to melt
Drain noodles and return to warm sauce pan
Stir in cottage cheese
This will add a creamy texture to the finished dish
Fold sauce into noodles
Add meats and asparagus
Keep milk on hand for additional thinning if the sauce seems to thick
Gently combine ingredients
Place into a greased 3 quart casserole dish
Sprinkle with remaining Parmesan
Can be prepared up to 24 hours ahead of time if desired,
just cover and refrigerate until baking
Bake dish uncovered and Laissez le bon temps rouler!
This dish can be made with endless variations, you can change the meat up completely and use small pieces of cooked chicken, eliminate meat altogether and use other vegetables like spinach or broccoli, or a combination
Mardi Gras Gratin
Ingredients
- 8 oz. wide egg noodles
- 8 oz. breakfast or Italian sausage
- 4 T unsalted butter
- 1/4 cup flour
- 1 1/2 cup milk whole or 2%, divided
- 1/2 cup grated Parmesan divided
- 1 1/2 cups light cottage cheese
- salt & pepper
- 6 oz. deli ham
- 12 asparagus spears* cooked until just tender
Instructions
- Put noodles in a large sauce pan of boiling, salted water to cook while you prepare the rest of the dish
- Saute sausage in a large skillet over medium heat, stirring to crumble. When sausage has cooked through and browned remove to paper towels to drain. Add ham to pan and brown in skillet drippings. Once ham has browned a little, set it aside with sausage. Place butter in same skillet and melt. Stir in flour to make a roux, stirring until no lumps remain. Add 1 cup milk. Cook and stir occasionally until sauce thickens. Season with salt and pepper to taste. Add 1/4 cup Parmesan cheese and stir to melt. If sauce seems to thick, add additional milk.
- Drain noodles and return to sauce pan. Stir in cottage cheese. Fold in prepared white sauce. Add the sausage, ham, and asparagus to noodles and gently combine. Turn out into a greased or sprayed 3 quart casserole dish. Sprinkle with remaining cheese. Cover and refrigerate up to 24 hours before baking if desired.
- Bake dish, uncovered at 350 degrees for 30-45 minutes until hot and bubbly.
Notes
for another printable version of Mardi Gras Gratin click here
Enjoy!
🎭 🍜 👑 🎭 🍜 🎭
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl
Full Plate Thursday Thursday Favorite Things Creatively Crafty
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Such a creative and tasty use of ingredients in your Mardi Gras Gratin Jenna! I feel like February is slipping away, so many holidays, so little time 😉
😂 next week will be busy!!
That looks delish! I make a dish just with noodles butter and cottage cheese. Adding the other yummies sounds delightful!
Thank you Nancy, I love the ease of one dish meals, especially when I can make them early in the day so they’re ready to pop in the oven later~
I love how you name your recipes! This one looks yummy — and good winter food, too!
yes, I really enjoyed this, will be making again soon! Thanks Jeanie…
I love dishes like this and fortunately so does the hubby as it seems many men don’t like casseroles. Did you do the pillow? Girl, you do amaze me.
Thanks Linda, my husband is very versatile too, we are fortunate! Yes, the jester is a design I did for my Society 6 shop
Your gratin is a great comfort food for our gloomy weather! One dish and you have dinner is always a win for me! Thank you for sharing, Jenna. I love the jester!
Love your Jester! Yummy meal today.
That looks really good, Jenna! You are just as fearless in the kitchen as you are with your art, and I love it.
Love how colorful this is, Jenna – and your creative name for the dish is perfect!! 😄
Sounds good and I’m thinking some asparagus might be in my near future:@)
I’m going to need for you to quit posting these recipes! LOL! I want to try them all. This looks amazing! Hugs and blessings, Cindy
I made “Take-out Tuesday, Mardi Gras Gratin” last evening. Just a few questions. The recipe does not provide oven temp. I used 350 deg. Also, do you stir in the roux with all other ingredients before baking or just pore it over the top? I mixed it in. Even so, we thought it was very good and is definitely a make again. Thank you
hi Vicki, I am sorry the recipe was confusing! You were right to bake at 350, sorry I forgot that. The roux is what the base of the sauce, the butter and flour, is called. Once the flour has been added to the butter then the milk and cheese are added to it to make the white sauce. I did stir the sauce into the noodles and vegetables to combine before baking. So glad you were able to figure it out, and sorry for the omission. I will go back and amend it, thanks so much for letting me know!
Thanks again Vicki, I fixed the recipe so it’s a lot clearer, I really appreciate you letting me know!
Thank you. I enjoy your blog.
Hi Jenna,
This is a great Fat Tuesday dish, sounds like a great time at your place! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen