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Colette & Cassi's Country Kitchen!

Black-Eyed Peas and Ham Casserole

1½ c. instant rice, uncooked

½ c. chopped onion

1 T. margarine

½ lb. processed cheese spread, cubed

1 can (15 oz) black-eyed peas, drained, rinsed

1 c. chopped ham

¼ tsp. garlic powder

¼ tsp. pepper

Heat oven to 350*F. Prepare rice as directed on package, set aside. Cook and stir onion in margarine in large skillet over medium-high heat until tender. Add processed cheese spread; stir until melted. Stir in rice and remaining ingredients. Spoon into 1 ½ quart casserole. Bake 15 minutes.

Makes 6 servings.

Vicki G., Elizabeth, IN