Ham & Pinto Casserole

Posted Tue, 02/17/15

Another recipe I created on the fly this week, mainly after using what was available in my kitchen cupboard:


Ham & Pinto Casserole. Click on image to view larger size in a new window.

(Above): Ham & Pinto Casserole. Click on image to view larger size in a new window.

 

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 cheese to melt before cutting into squares and serving.

 

Ham & Pinto Casserole. Click on image to view larger size in a new window.


The recipe makes a copious amount, but it freezes well.

 

Blog Tags: Casseroles

 

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