Home » BLOG » Ham and Peas Casserole

Ham and Peas Casserole

I subscribed to Every Day with Rachael Ray a while back…like years ago.  I would often rip out recipes that looked good.  I had a big pile of things I was going to try making…at some point.  Well, last week I found that pile of recipes.  I went through it and got rid of all but two of them 😛  I saved the two that I thought I would actually make and put them on the menu this week.  I tried the first one last night.  It’s a simple casserole.  And it’s delicious!!  Ham and peas casserole is like cornbread mixed into quiche.  It almost reminds me of the flavor of creamed corn with the subtle sweetness from the cornbread.  We all really enjoyed this casserole.  It’s great for breakfast, lunch or dinner.  And the leftovers are great too (I had a delicious breakfast today :).  Plus it’s very easy to make (as long as you have ham and cornbread on hand…which we actually did this week!).

I didn’t actually measure anything.  I just used 2 leftover corn muffins and about a half cup of ham we had left from Sunday’s dinner.  I also used more eggs than the recipe called for.  And in typical RR recipe fashion I had to modify the cooking time/temp.  If I had cooked it at 350 for 40 minutes we would have been eating ham and pea soup for dinner 😛  I baked mine at 400 for about an hour.  I’ll post the original recipe with a few of my mods.  Overall this was a great recipe.  I plan to make it again.

Ham and Peas Casserole

1 1/2 cups ham, cut into small pieces
7 oz. cornbread, cut into small cubes (about 2 cups)
1 cup frozen peas, thawed (I used more than this)
1 tsp. chopped fresh thyme (I used dried)
2 cups whole milk
3 eggs plus one yolk, lightly beaten (I used 3 whole eggs and 3 yolks)
salt

Heat oven to 350 (I baked mine at 400).

Butter a 9″ casserole dish.  In a bowl toss the ham, cornbread, peas and thyme.  Transfer to the baking dish.

In the same bowl combine the milk, eggs and salt.  Pour into baking dish.  Let stand 15 minutes.

Bake until the custard is just set in the center, 40-45 minutes (I baked mine for 1 hour).

Let stand 10 minutes before serving.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

2 comments

  1. Sara says:

    Sounds like an easy dinner to prepare. I bet Kevin would really like this if its like creamed corn! Maybe I’ll make it for him sometime… I’m not a fan of creamed corn at all, though. I wonder why you always have issues with RR recipes. I just made a few of her recipes recently and haven’t had any problems with cooking times/temps. Serving size is usually my only issue with her recipes – lol! I feel like a full recipe of hers serves an army when she says serves 4. I usually cut it in half, at least.

  2. Mary Voogt says:

    Yes, her serving sizes are HUGE! This said it feeds 4. Seriously? Four giants?

    I always seem to have problems with her recipes. At least this one didn’t dirty a million pans 😛

    This doesn’t have the texture of creamed corn or anything. It just has the sweet corn taste from the cornbread.

Leave a Reply

Your email address will not be published. Required fields are marked *