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Pasta Gratin with Mustard Greens


  • 1/2 pound egg noodles
  • 2 tablespoons butter
  • 2 large eggs
  • 1 tablespoon dijon mustard
  • 1 tablespoon hot sauce, habanero
  • 1 3/4 cup whole milk, see note
  • 1/4 cup heavy cream, whipping
  • 1 tablespoon oil, vegetable
  • 2 cloves garlic, finely chopped
  • 1/2 pound mustard greens, 1/4" strips tough stems removed, washed well
  • salt, to taste
  • 3 tablespoons water
  • 1/2 pound sharp cheddar cheese, coarsely grated
  • 1/2 pound Monterey jack cheese, coarsely grated

Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish with nonstick cooking spray. Cook the pasta until al dente in a large pot of salted boiling water. Drain in a colander, then return the pasta to the pot and toss with the butter. In a mixing bowl, beat the eggs with the mustard and hot sauce until well mixed, then beat in the milk and cream. Set aside. Heat the oil in a large stockpot over medium-high heat. Add the garlic and stir for 15 seconds. Add the greens by the handful, allowing each addition to wilt somewhat before adding more (or, if your pot is big enough, put all of the greens in at once.) Salt lightly. Add the water, cover the pan and reduce the heat to medium. Simmer for 5 minutes until wilted. Add the greens to the noodles and stir well to combine . Fold the milk mixture and the cheeses into the pasta, and transfer the mixture to the prepared casserole dish. Bake for 35 to 45 minutes, until bubbling and browned.

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