1/2 (10 1/2 oz.) can cream of mushroom soup
2/3 c. water
1 c. cubed ham (use leftovers)
2/3 c. minute rice
1 (8 oz.) can green beans, drained
1 tbsp. chopped onions
3 tbsp. fine dry bread crumbs
1 tbsp. butter, melted

Combine all ingredients except crumbs and butter in a saucepan. Heat until boiling. Pour into 1 quart casserole. Toss crumbs with butter and sprinkle over casserole. Bake at 400 degrees for about 20 minutes. Makes 2 servings.