Serves 4-6
Time: 1 hour
INGREDIENTS
2 cans (15 oz. each) white beans
1 can (10.5 oz.) condensed cream of mushroom or cream of chicken soup (or cream soup of your choice)
2 cups sour cream
2 cups mozzarella cheese, grated and divided
2 cups ham, cubed
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350°F and lightly grease a 2-quart baking dish. Set aside.
In a large skillet, heat oil over medium heat. Add onion and cook until soft and translucent, about 8 minutes. Add garlic and cook 2 minutes more.
Drain one can of beans and add to skillet, mashing beans up with a spoon or fork to create a smoother texture. Add other can of beans, but do not drain. Reduce heat to low, and cook 5 minutes, stirring occasionally.
Remove from heat, and add ham, can of soup, sour cream, thyme, and half of the cheese. Stir to combine and season to taste with salt and pepper.
Spread in prepared baking dish and top with remaining cheese. Bake until top is golden brown and mixture is bubbly, 35-40 minutes. Let sit 5 minutes before serving. Enjoy!
Adapted from Our Home Made Easy.
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