Casseroles > Ham & Pinto Casserole >
Ham & Pinto Casserole
1 C jasmine rice, cooked according to package directions
2 cans (5 oz. each) Hormel smoked ham (do not drain)
1 can (15 oz.) pinto beans (do not drain)
1/4 C celery, chopped small
Black pepper to taste
Lawry's Seasoned Salt to taste
Nonstick cooking spray
2 TBS Panko breadcrumbs
1 TBS butter, melted
1/4 C cheddar cheese, grated
Cook jasmine rice according to package directions; set aside. In a large bowl, add smoked ham with juices. Roughly chop ham; add chopped celery and pinto beans with liquid. Season with black pepper and Lawry's Seasoned Salt to taste. Mix well. Stir in cooked jasmine rice; mix well. Coat a deep casserole dish with nonstick cooking spray. Pour rice mixture into casserole dish. Top with Panko breadcrumbs; drizzle melted butter over breadcrumbs. Cook under a low-heat broiler until breadcrumbs turn golden brown in color. Sprinkle shredded cheddar cheese on top. Allow the cheese to melt before cutting into squares and serving.
*Ham & Pinto Casserole images (C) Shenanchie (2015). Click on images to view larger sizes in a new window.
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