Conjuring cups
Cynthia Stone: Singleserving breakfast casseroles are always a hit with children.
Every newscast over the past couple of weeks has in some way covered school lunches. Not having to pack them disqualifies me from commenting but that never stopped me before.
I’ve listened to nutritionists recommend packing fresh fruit and vegetables and thrifty shoppers telling you to buy a thermos. The allergy list continues to grow and kids just seem to get fussier.
Let’s forget lunch and talk about what you’re cooking for supper tonight and maybe breakfast tomorrow. Your kids are hungry—they probably didn’t eat what you packed them for lunch anyway—and you’re tired and cranky. Maybe the answer is something to make you both happy.
Easy Cheesy Pasta Bake
One thing I do know about feeding kids is that they love individual servings of anything they’re eating. This simple but tasty dish is perfect for baking and serving in ramekins. It’s just as good in a casserole dish but maybe won’t have the same munchkin appeal.
This makes six servings, give or take, and is great leftover, even in a lunchbox.
Let’s forget lunch and talk about what you’re cooking for supper tonight and maybe breakfast tomorrow. Your kids are hungry—they probably didn’t eat what you packed them for lunch anyway—and you’re tired and cranky. Maybe the answer is something to make you both happy.
4 cups small shells, bowties or any small-to-medium pasta shapes you like
2 cups bottled pasta sauce or homemade, any flavor
2 cups cottage cheese, any fat content
2 cups shredded mozzarella or other good melting cheese, divided
Prepare pasta by the package directions for al dente. Drain, reserving ½ cup of the cooking water. Combine pasta and cooking water with pasta sauce and cottage cheese. If your kids are more adventurous feel free to add cooked Italian sausage or ground beef, diced olives, red pepper flakes, fresh basil leaves, chopped fried onion and garlic or any combination of those or other ingredients you enjoy with pasta.
Layer half the pasta mixture in greased ramekins or in a casserole dish. Top with half the shredded cheese. Repeat the layers.
Bake at 350 degrees F 20 minutes or until bubbling hot and the cheese on top is melted and starting to brown. Allow another 15 minutes for a large dish.
Serve with cheesy garlic toast and a salad for anyone who will eat it.
Baked Breakfast Cups
I guess we’ve got a theme going today because these little single-serving breakfast casseroles are always a hit for any children I am feeding.
Although having their own little cups is a big attraction, you can’t go wrong with eggs and bread and cheese in just about any combination your imagination can conjure.
I had leftover baked ham so there was no question what I’d use but equally delicious would be cooked bacon or sausage or even chicken or fish if that’s what your family likes.
For each serving you will need an egg, which measures about 4 tablespoons or ¼ cup. Then add about equal quantities of milk, cheese, meat and bread. If I have leftover corn or peas they seem to go over well with the under-12 set, as well.
Feel free to add hot sauce or fresh herbs to the egg custard, of course.
If you do the math the amount in this recipe make 8 servings, individual or in a casserole dish.
2 cups cubed day-old bread, as heart and grainy as your crowd will accept
2 cups cooked cubed ham or other meat as you like
2 cups shredded cheddar, Swiss, mozzarella or a combination of cheeses
8 eggs
2 cups milk, any fat content, although whole makes the richest custard
½ tsp. each salt and freshly ground black pepper ½ tsp. grated nutmeg, fresh if possible
Generously grease ramekins or casserole dish. While you’re at it you can butter the bread slices before cubing them up if you like—a nice flavour but added fat, of course. Divide the bread among the ramekins. Place half each allotment in each baking cup and top with half the amount of ham and half the amount of cheese for each serving. Repeat the layers.
Whisk together eggs, milk, salt, pepper and nutmeg and divide among the cups. As you pour the custard you might have to pause and let it get soaked up as you go. Allow them to sit for a few minutes but overnight in the fridge, tightly covered, is fine. If you do that let them come to room temperature in the morning before baking or they will take longer in the oven. Bake at 350 degrees F about 35 minutes. Baking time will vary depending on the shape of your ramekins. Mine are quite deep and took closer to 45. A casserole dish will take up to an hour.
It’s hard to tell doneness by eye alone, but they will puff up and be lightly browned on top. The real test is a knife in the centre, which should come out clean with no traces of wet custard. Allow to sit for a few minutes, especially if serving to young children, because these are blazing hot.