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Ham and Pea Lunch Casserole Recipe
|Bacon hock||1 1⁄2 Pound, trimmed and cubed|
|Onion||1 , peeled and sliced|
|Ham and pea soup||14 Ounce|
|Freshly ground pepper||To Taste|
|Potatoes||2 , peeled and diced|
|Thyme sprig/1/4 teaspoon dried thyme||1|
|Frozen peas||4 Ounce|
Serving size: Complete recipe
Calories 1818 Calories from Fat 897
% Daily Value*
Total Fat 104 g160%
Saturated Fat 33.5 g167.6%
Trans Fat 0 g
Cholesterol 189.3 mg
Sodium 5289.5 mg220.4%
Total Carbohydrates 151 g50.2%
Dietary Fiber 28.7 g114.7%
Sugars 21.2 g
Protein 76 g151.3%
Vitamin A 60.8% Vitamin C 188%
Calcium 11.7% Iron 46.7%
*Based on a 2000 Calorie diet
Pre-packed joints tend to be less salty, therefore soaking is unnecessary.
Heat oil, saute the onion gently for 2 minutes, then add the cubed bacon and cook for 3-4 minutes.
Place the bacon and onion in a casserole with the ham and pea soup, pepper, potato and thyme.
Cover and cook for 1 1/2 hours.
Stir in the peas 15 minutes before cooking has finished.
Taste and adjust seasoning.