The Week of Easter Leftovers

If you celebrated Easter this past weekend, chances are you’ve got some ham hanging around – and maybe a few dozen brilliant-hued eggs, too. We didn’t do a big dinner shindig, but we did get a nice piece of ham in our April share from Stillman’s farm meat CSA, so I thought I’d quickly share a recipe for a ham, pea and pasta casserole.

I made several changes to this recipe from, mostly because I had different ingredients on hand (like almond milk instead of cow milk). But I also wanted to boost the nutrition profile a bit by using higher-fiber whole-wheat pasta instead of egg noodles and increasing the vegetables. I also used real butter instead of “butter buds,” because I’m not even sure what those are, much less if I want to eat them.

Besides the ham, we got several other things in April’s meat CSA share: pork breakfast sausage, lamb chops and chicken breasts.

I can figure my way around the chicken, but I’d love to hear your ideas for the hunk of un-cased breakfast sausage and the lamb chops. In the meantime, the casserole recipe follows after the jump & I hope you all had a nice holiday weekend!

Ham pea and pasta casserole (text file here)

This adapted from a recipe (here). I swapped several ingredients around, including the whole wheat pasta instead of egg noodles. You could easily experiment with other changes (cow milk instead of almond; add some cheese like gruyere) for other tasty versions.

I find this gets even better after a day in the fridge – it gives the liquid time to set into a creamier sauce.

(4 servings; approx 350 calories each)

2.5 cups (dry) whole wheat pasta
1 Tbs butter
4 tsp whole wheat flour
5-6 oz cooked ham, cubed
1 tsp dried mustard
½-1 tsp dried rosemary, crushed with mortar & pestle
1/8 tsp ground black pepper
¼ tsp ground black pepper
1.25 cup almond milk
3 cups frozen green peas
½ cup bread crumbs (I use panko)

Preheat oven to 350 degrees.

Put a pot of water on to boil and cook pasta according to package. Drain, mix in butter to melt.

In medium mixing bowl, combine flour, mustard, rosemary, nutmeg and pepper. Slowly whisk in almond milk and set aside.

Add noodles, ham and peas to a shallow baking dish. Pour spice/milk mixture over and mix well.

Cover with foil and bake for 15 minutes. Uncover, add bread crumbs, cook for another 10-15 minutes.


  1. AyEssDub says:

    Regarding the pork sausage… in my (less-than-healthy) youth, the ‘Scotch Egg’ would bubble up in such circumstances:

    Might also help use up the leftover hard-boiled eggs, too, albeit at the cost of an elevated cholesterol score.

  2. Weirdly, we didn’t do any hard-boiled eggs this year. The dude didn’t seem to notice, however. The “eggs” we hid were a set of plastic animal-shaped things we had from last year, each filled with a jelly bean or two.

    But that won’t stop me from hard-boiling some now. Stillman’s had a special on theirs, so I’ve got a couple dozen sitting in my fridge.

  3. Ha! Just realized that I omitted the topical ingredient – ham – from the original recipe. Fixed now.

  4. No hard boiled colored eggs in my house this year! Wait til we have kids though!!

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