Ham And Peas Casserole Rachael Ray Recipes

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

Categories One Dish Meal

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

HAM, COUNTRY PATE, AND CHEESE PLATTER

Ham, Country Pate, and Cheese Platter image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 small pieces of formed goat cheese, fresh or aged, formed in logs or discs, with ash or herb or plain, 3 or 4 ounces each
1 small wheel, 4 inches, camembert, liverot or Pont L'Eveque cheese, available in specialty cheese case
1/3 pound piece Gruyere or comte cheese
1/2 pound slice country style pate
1 jar cornichon or baby gherkin pickles, drained
Stone ground mustard
1/2 pound mild cooked ham or prosciutto cotto
1 package thin bread sticks
1/2 pound seedless red grapes, broken into small bunches
1 loaf French baguette, cut into pieces

Steps:

Arrange cheeses and pate on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheese and ham wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table.

HAM AND PEAS CASSEROLE

Ham and Peas Casserole image

Submitted by Mrs. Harvey Steiff from the Pantry Secrets cookbook from The Women's Missionary Society at Central Free Church in Minneapolis, Minnesota, printed in 1964.

Provided by BeccaB3c

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups milk
1/2 cup breadcrumbs
1 cup cheese (shredded or diced)
1/4 cup butter
1 tablespoon minced onion
2 teaspoons parsley
2 eggs, beaten
1 1/2 cups cooked diced ham
1 cup peas

Steps:

Put peas and ham in a buttered casserole.
In a saucepan, heat milk, add crumbs.
Add cheese, butter, onion and parsley.
Add beaten eggs.
Pour sauce over peas and ham.
Bake for 45 minutes at 325 degrees.

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