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:
(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.
The recipe makes a copious amount, but it freezes well.
Tags: Casseroles;
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