HAM AND PEAS CASSEROLE- RACHAEL RAY

Ham and Peas Casserole- Rachael Ray image

This is from the Everyday with RR magazine. Haven't made it, but it looks tasty. I adjusted some of the ingredients because they were confusing. Go here for the original recipe. http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/ham-and-peas-casserole/article.html

Provided by Pamplemoussee

Time 1h10m

Yield 1 casserole

Number Of Ingredients 8

Ingredients

1/2 lb ham, torn into small pieces
2 cups cornbread, cut into small cubes
1 cup frozen peas, thawed
1 teaspoon fresh thyme, chopped
2 cups whole milk
3 eggs, lightly beaten
1 egg yolk, beaten with eggs
salt

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.

Nutrition Facts : Calories 1270.7, Fat 82.3, SaturatedFat 31.6, Cholesterol 1030.9, Sodium 3397.6, Carbohydrate 47.9, Fiber 6.2, Sugar 34.7, Protein 81.5