Ham & String Bean Casserole

HAM & STRING BEAN CASSEROLE

At the end of the BAKED HAM, when there is still plenty of meat on the bone, but no real slices, cut off all the bits and pieces and combine them in this recipe for another meal. Meanwhile freeze the bone to use to make a great SPLIT PEA, LENTIL, BLACK or other BEAN SOUP.
Alma Bookman

350 F.
30-40 minutes
deep skillet
oven casserole

ham fat
1 1⁄2 - 2 cups leftover ham, cut into bite-size pieces
1 onion, sliced or chopped
4 oz. cream cheese
1 can cream of mushroom soup
1 teaspoon dry mustard
1 1⁄2 Tablespoons wine vinegar
1 Tablespoon Worchestershire Sauce
1 cup extra-sharp cheddar cheese, grated or chopped
1 cup Swiss or Emmenthaler cheese, grated or chopped
freshly ground black pepper
1 1⁄2 pounds string beans, trimmed and cut or 2 10 oz packages French-cut frozen
Parmesan cheese, grated for topping

Optionals:
garlic, minced
eschallots, minced
fresh mushrooms, cleaned and sliced
mozzarella cheese, grated or chopped
bread crumbs to combine with Parmesan for topping
butter to dot the top


1. Pull any pieces of fat from ham and render them in the skillet to make a Tablespoon of fat. Discard rendered fat pieces. Add the onions (garlic and eschallots) and sauté in remaining ham grease until just starting to brown.

2. Turn off flame. Add cream cheese to the warm pan and stir with a wooden spatula until it is melted and all the brown bits from the pan are combined in it.

3. Add the rest of the ingredients, except the ham, beans and topping. Stir to combine.

4. Place cut-up ham in bottom of casserole. Add green beans. Pour mushroom soup mixture evenly over the beans.

5. Distribute topping evenly and dot with bits of butter, if desired.

6. Bake in a pre-heated oven. Serve piping hot by digging to the bottom and including ham with each spoonful. Add good black or rye bread on the side for a one dish meal.

©NANCY BOOKMAN HOFFMAN December 2, 2003, December 5, 2007 RECIPES\HAMBEANS.MET