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Baked Ham and White Bean Casserole with Herbs
Baked Ham and White Bean Casserole with Herbs is a delightful comfort food that combines hearty flavors and wholesome ingredients, making it a perfect dish for family gatherings or weeknight dinners.
Ingredients
- 2 cups cooked ham, diced
- 1 can (15 oz) white beans, rinsed and drained
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Gruyère)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
Stir in the garlic and cook for another minute until fragrant.
In a large mixing bowl, combine the sautéed vegetables, diced ham, white beans, thyme, rosemary, salt, and pepper. Mix well.
Add the chicken broth to the bowl and stir until well combined.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven, sprinkle with fresh parsley, and let it cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- Mixing bowl
- 9x13-inch baking dish
- Cooking spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can freeze the casserole before baking. Just cover tightly and store for up to 2 months.
Absolutely! Feel free to substitute with kidney beans, black beans, or any other preferred variety.
The casserole is done when the cheese is golden and bubbly, and the edges are slightly browned.
Yes! Substitute ham with smoked tofu or mushrooms for a similar flavor.
This dish pairs well with a green salad, sautéed spinach, or roasted vegetables.