Ham and Peas Casserole

An Everday Corning Ware Serving Solution (as seen in Everyday with Rachael Ray Magazine)

Serves - 4
Prep - 25 Minutes
Cook - 45 Minutes

1/2 lb sliced baked ham, torn into small pieces (about 1 1/2 cups)
7 oz cornbread, cut into small cubes (2 cups)
1 C frozen peas, thawed
1 tsp chopped fresh thyme
2 C whole milk
3 eggs plus one yolk, lightly beaten
Salt

1. Preheat the oven to 350. Lightly butter a 2.5 Qt baking dish. In a bowl, toss the ham, cornbread, peas & thyme; transfer to the baking dish. In the same bowl, beat together the milk, eggs and yolk and 1/8 tsp salt. Pour into the baking dish. Let stand for 15 minutes.

2. 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.

*Notes: I used more ham; because I love ham. I used cornbread I baked myself which I find to be slightly too sweet...I should've remembered this & made a different recipe. Oh well. It makes the casserole a little too sweet for our tastes - so use that for what it's worth. I used more peas, because I love peas. I skipped the thyme because I forgot to buy it. I used 1% milk instead of whole because it's what we have.

All in all I thought this was good. Different for supper - not really a breakfast dish, but sort of a brunch dish...? I think we'd both like it more with a less sweet cornbread.