Diva Tasting: Greenbean and Ham Casserole…

I thought this would be a good recipe for you to use for any leftover ham from the holidays.  They are coming on fast!!!
  • For The Onions:
  • 4 Tablespoons Butter
  • 2 Large Yellow Onions, Diced
  • Salt And Ground Black Pepper To Taste
  • 1 Tablespoon Sherry Vinegar
  • 1 Pinch Ground Nutmeg
  • Cayenne Pepper To Taste (optional)
  • 1/4 Teaspoon Ground Thyme
For The Topping:
  • 2 Tablespoons Melted Butter
  • 1 Cup Panko Bread Crumbs
  • 3 Pounds Fresh Green Beans, Trimmed
  • 4 Cups Roasted Ham Cubed
  • 1 Can Mushroom Soup
  • 6 Ounces Shredded Gruyere Cheese, Divided (Reserve 3 ounces)
  • 1 Cup Grated Parmesan Cheese (reserve ½ cup)
  1. Preheat oven to 375 degrees F. Grease a 9×13 inch casserole dish.
  2. Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
  3. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
  4. Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
  5. Mix all of the ingredients together in a large bowl and pour into greased casserole dish. Top with the buttered panko crumbs, the reserved Gruyere, and Parmesan cheese.
  6. Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

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