Ingredients
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2 1/2 cups dried elbow pasta
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1 small head broccoli, cut into small florets
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3 green onions, sliced
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100g 97% fat-free shaved leg ham, sliced
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3/4 cup frozen peas
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2 tablespoons plain flour
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1 tablespoon wholegrain mustard
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2 x 375ml cans Carnation Light & Creamy Evaporated Milk
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3 hard-boiled eggs, quartered
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1/2 cup dried multigrain breadcrumbs
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1 cup grated reduced-fat cheddar cheese
Method
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1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 1 minute of cooking. Drain. Return pasta and broccoli to pan. Add onion, ham and peas. Season with pepper. Toss to combine.
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2Combine flour and mustard in a jug. Stir in evaporated milk until combined. Pour over pasta mixture. Toss to combine.
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3Transfer to a 10 cup-capacity ovenproof dish. Arrange eggs in pasta mixture. Combine breadcrumbs and cheese in a bowl. Sprinkle over top. Cover with foil. Bake for 20 minutes. Remove foil. Bake for 15 to 20 minutes or until golden. Serve.
Source: taste.com.au
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