Take-out Tuesday, Mardi Gras Gratin

the Painted Apron

8 years ago

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

Course Main Course

Cuisine American

Keyword do ahead, gratin, ham and asparagus casserole, Mardi Gras, pasta casserole

Prep Time 20

Cook Time 40

Servings 4

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

*snap woody ends off asparagus, rinse and wrap in a clean kitchen towel. Microwave on high for 2 minutes. Remove from towel immediately, and cut into 1/2″ pieces