Ham and Pea Lunch Casserole Recipe
Ingredients
| 1 1/2 lb bacon hock, trimmed and cubed | ||
| Oil | 1 Tablespoon | |
| 1 onion, peeled and sliced | ||
| 14 oz can ham and pea soup | ||
| Ground pepper | 1 To taste | |
| 2 potatoes, peeled and diced | ||
| Sprig of thyme or 1/4 teaspoon dried | ||
| Frozen peas | 4 Ounce | |
Directions
If bacon is unpackaged, soak for several hours in cold water.
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.
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.
Chef
