Ham and Bean Casserole

This is a great way to use up some left over ham and cooked beans. Healthy too!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  large cooking onion, diced
• 2  tablespoons  minced garlic
• 2  cups  diced cooked ham
• 3  cups  cooked  white pea beans
• 2  cups canned Italian tomatoes or 2  cups Mexican-style stewed tomatoes with jalapeno peppers, diced
• 1  cup  grated cheddar cheese
• 1 1⁄2 cups  fresh breadcrumbs
• 1⁄4 cup parmesan cheese or 1⁄4 cup romano cheese
• 1⁄4 cup  finely chopped fresh parsley
• 1  tablespoon olive oil
• 1  cup  grated provolone cheese (optional)
• 1⁄2 teaspoon basil (optional)
• 1⁄4 teaspoon pepper (optional)

Directions

1. In a nonstick skillet, heat the olive oil over medium/high heat. Sauté the onions and garlic until soft. Remove from heat.
2. (Note: If you are using Italian stewed tomatoes, change the cheese to the Provolone and add the basil & pepper. If you are using the Mexican stew tomatoes stay with the cheddar cheese.).
3. In a large bowl, combine the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil & pepper. Spoon into a lightly greased 3 quart casserole dish.
4. Combine 1 Tbs olive oil, bread crumbs, parmesan and parsley and spoon evenly over casserole. Bake in a preheated 350ºF oven for 30-40 minutes, or until topping is a light golden color.