Ham-Bean Scallop

Directions

Line four 8×8×2-inch baking pans with heat-resistant freezer wrap.

Allow enough extra wrap to fold over top.

Use one pan for each six servings or one-fourth of the recipe.

Do not line pans for food to be served without freezing.

Add beans to boiling water; return to boiling.

Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).

Add salt to beans.

Cook beans slowly until tender, about 1½ hours.

Drain; save cooking liquid.

Cook onion and green pepper in fat about 5 minutes, stirring occasionally.

Stir in flour and mustard.

Add enough milk to the reserved bean liquid to make 1½ quarts.

Add the bean liquid and milk slowly to the vegetable mixture.

Cook until thickened, stirring constantly.

Stir in beans, cheese, and ham.

Pour one-fourth of mixture into each baking pan.

Pack food tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 375℉ (190℃) F..

Mix ¼ cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each= pan which will not be frozen.

Sprinkle topping over bean mixture in baking pan.

Bake 30 minutes or until crumbs are lightly browned.

TO FREEZE: Cool for 30 minutes at room temperature.

Complete wrapping by= pulling paper up over top of food.

Put edges of wrap together and fold= several times so paper lies directly on top of food.

Fold ends of freezer wrap over the top and seal with freezer tape.

Label with name of food,= date of freezing, and last date the food should be used for best eating quality (about 6 months).

Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO HEAT FROZEN FOOD: Preheat oven to 375℉ (190℃).

Remove freezer wrap.

Place food in baking pan.

Mix ¼ cup fine breadcrumbs with 1 tablespoon melted butter or margarine for each pan.

Sprinkle topping over bean mixture in baking pan.

Bake 1½ hours or until edges are bubbly, crumbs are lightly browned, and center is hot.