Entree: United States – Ham, pea and brown rice casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 cup (195 g) cooked brown rice (short- or long-grain), drained if necessary
- 8 oz (225 g) cooked ham, diced (suggested example: cooked city ham or ham steak; used for nutrition estimate)
- 2 large eggs (about 3.5 oz (100 g) total)
- 1/2 cup (120 ml) whole milk
- 1/2 cup (56 g) shredded cheddar cheese
- 1/2 cup (75 g) frozen peas, thawed
- 1/2 cup (60 g) croutons, crushed
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat oven to 350 F (175 C). Choose an ovenproof baking dish about 1 qt (approx. 1 L) or a 6x6-inch (15x15 cm) square dish to yield two servings.
2. Prepare components: dice ham into ~1/4-inch (6 mm) pieces; thaw and drain peas; crush croutons into coarse crumbs. In a bowl whisk together eggs and milk until smooth; season with salt and black pepper to taste.
3. In a separate mixing bowl combine cooked brown rice, diced ham, thawed peas and shredded cheddar. Pour the egg-and-milk mixture over the rice mixture and stir until evenly combined.
4. Transfer the mixture into the prepared baking dish, pressing it into an even layer. Sprinkle crushed croutons evenly over the top for a crunchy finish.
5. Bake on the middle rack at 350 F (175 C) until the center registers 160 F (71 C) with an instant-read thermometer and the top is set and lightly browned, about 25–30 minutes. If the top browns too quickly, tent loosely with foil after 15 minutes.
6. Let rest 5 minutes before cutting into two portions. Adjust seasoning with salt and black pepper to taste and serve warm.