“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”
1hr 10mins
1 casserole

Ingredients Nutrition

  • 12 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


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

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