• 1 vegetable cooking spray
• 2 cups mushrooms, sliced
• 6 ounces reduced-fat ham, cut into 1/2 inch cubes
• 2 green onions, with tops, sliced
• 1 can lowfat condensed cream of mushroom soup
• 1-1/4 cups nonfat milk
• 1 lb. canned red kidney beans, rinsed and drained
• 6 ounces cheddar cheese, shredded
• 1/2 lb. cooked spaghetti, warm
• 1/3 cup dry breadcrumbs

Spray large saucepan with cooking spray; heat over medium heat or until hot. Sauté 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, 2-3 minutes.

Stir in beans and cheese; season to taste with salt and pepper. Stir in spaghetti. Spoon spaghetti mixture into greased 7x11 inch baking dish. If desired, sprinkle with bread crumbs. Bake at 350°F until bubbly, about 25 minutes.

Courtesy American Dry Bean Board.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 539, fat 19.3g, 32% calories from fat, cholesterol 78mg, protein 34.3g, carbohydrates 57.6g, fiber 7.1g, sugar 12.3g, sodium 800mg, diet points 11.5.

Dietary Exchanges: Milk: 0.3, Vegetable: 1.5, Fruit: 0.0, Bread: 2.3, Lean meat: 1.5, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 2.3

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