This recipe was in the latest issue of Food Network magazine, and I wanted to make it because I had all the ingredients in the house. I love it when that happens.
I stuck to the recipe except for 2 things - I didn't have a frozen pea and carrot mix, I used just peas, and I "bammed" the crisp panko bread crumb topping with a handful of crispy onions instead of the parsley (which I thought I had but didn't).
This was really good, really filling and made lots. If made my way it tastes just like split pea and ham soup, and you know that can't be a bad thing.
Recipe: Ham and Vegetable Gratin
