Best Ham And Peas Casserole Rachael Ray Recipes

GREEN NOODLES AND HAM

Steps:

• Bring a large pot of water to a boil then add salt, a generous grab from your salt dish, to season up the pasta as it cooks. Carefully add pasta to water and stir then cook to al dente or until pasta is tender but it still has a bite to it in the center - in other words, do not cook it until it is mushy.
• Cut ham into thin, short ribbon-like pieces and separate them into a loose pile. Kids not so good with knives can use kitchen scissors to cut the ham up.
• Preheat a large skillet over medium heat. Add butter to the pan and melt it. Add 1 cup cream and warm it up a minute. Add about a cup of cheese, 4 big handfuls or so, and stir constantly for another minute then season the sauce with nutmeg (your SECRET ingredient) and pepper. Taste and add a little salt, if necessary.
• Turn off heat under sauce and add the peas to it. They will warm through in no time. Next, drain the pasta. Kids should have Grown Helpers drain pasta for them. Toss pasta with sauce in the skillet and use tongs to help you pull pasta through sauce until it is coated evenly. Sprinkle in the ham and toss the pasta again to combine it. You can even add a little more cheese, if you say so.
• Wow! Green noodles are even yummier than white ones when you add in the ham and cheese and peas! Yum-o!

HAM AND PEAS CASSEROLE- RACHAEL RAY

Steps:

• Preheat the oven to 350°.
• Lightly butter a 9-inch casserole dish.
• In a bowl, toss the ham, cornbread, peas and thyme; transfer to the baking dish.
• In the same bowl, beat together the milk, eggs and yolk and 1/8 teaspoon salt. Pour into the baking dish.
• Let stand for 15 minutes.
• Bake until the custard is just set in the center, 40 to 45 minutes.
• Let stand for 10 minutes before serving. Serve with a green salad.