A tasty dish anytime, but also a great use for leftover holiday ham.

Ham and Bean Tetrazzini

Vegetable cooking spray
2 cups sliced mushrooms
4 to 6 ounces low-sodium, reduced-fat ham, cut into 1/2-inch cubes
2 green onions and tops, sliced
1 (10 3/4-ounce) canb 98% fat-free, sodium-free cream of mushroom soup
1 1/4 cups fat-free milk
1 (15-ounce) an red kidney beans, rinsed, drained
1/2 to 3/4 cup (4 to 6 ounces) shredded Cheddar cheese
Salt and pepper, to taste
8 ounces cooked spaghetti, warm
1/3 cup plain dry bread crumbs, optional

1. Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté mushrooms, ham and green onions until mushrooms are tender and ham is beginning to brown, about 5 minutes. Stir in soup and milk and heat to boiling. Reduce heat and simmer, 2 to 3 minutes. Stir in beans and cheese; season to taste with salt and pepper. Stir in spaghetti.
2. Spoon spaghetti mixture into greased 11 x 7 baking dish. If desired, sprinkle with bread crumbs.
3. Bake at 350°F (175°C) until bubbly, about 25 minutes.

Makes 4 servings.

Nutrient Information Per serving: Calories 509; Fat 9g; % Calories from Fat 16; Calcium 302mg; Carbohydrate 80g; Folate 82mcg; Sodium 935mg; Protein 26g; Dietary Fiber 10g; Cholesterol 36mg

Recipe provided courtesy of The Bean Education & Awareness Network.