Ham and Bean Tetrazzini
A delicious, hearty and satisfying casserole. A great use for leftover holiday ham.
Vegetable cooking spray
2 cups sliced mushrooms
4 to 6 ounces ham, cut into 1/2-inch cubes
2 green onions and tops, sliced
1 (10.75-ounce) can cream of mushroom soup
1 1/4 cups milk
1 (15-ounce) an red kidney beans, rinsed, drained
1 to 1 1/2 cups shredded cheddar cheese
Salt and ground black pepper, to taste
8 ounces cooked spaghetti, warm
1/3 cup plain dry bread crumbs
- 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.
- Spoon spaghetti mixture into greased 11 x 7 baking dish. If desired, sprinkle with bread crumbs.
- Bake at 350°F (175°C) until bubbly, about 25 minutes.
Makes 4 servings.
Recipe provided courtesy of The Bean Education & Awareness Network.