Ham and Bean Tetrazzini

Vegetable cooking spray
2 cups sliced mushrooms
4 to 6 ounces low-sodium, reduced-fat ham, cut into 1/2-inch cubes
2 green onions and tops, sliced
1 can (10 3/4 ounces) 98% fat-free, sodium-free cream of mushroom soup
1 1/4 cups fat-free milk
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1/2 to 3/4 cup (4 to 6 ounces) shredded Cheddar cheese
Salt and pepper, to taste
8 ounces cooked spaghetti, warm
1/3 cup plain dry bread crumbs, optional

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute mushrooms, ham and green onions until mushrooms are tender and ham is beginning to brown, about 5 minutes.

Stir in soup and milk and heat to boiling. Reduce heat and simmer, 2 to 3 minutes.

Stir in beans and cheese; season to taste with salt and pepper. Stir in spaghetti. Spoon spaghetti mixture into greased 11x7-inch baking dish. If desired, sprinkle with bread crumbs.

Bake at 350F until bubbly, about 25 minutes.

Servings: 4
Source: American Dry Bean Board