1 (16 ounce) can bunch green beans, raisins
2 cups uncooked white rice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
4 cups water
3 cups chicken broth
1 teaspoon chicken bouillon granules
1 (11 ounce) can whole kernel corn
1/2 teaspoon dried rosemary
COOK green beans and rice as directed on food package while still in water. Place approximately 1 cup of beans/rice mixture in center of pasta; stir, turn and cook for 3 to 4 minutes or until golden.
SPREAD 1/2 cup of the red sauce over meat. Stir in oregano and cook for 1 minute or until sauce coats. Stir in water, chicken broth, chicken bouillon, whole kernel corn, rosemary and 3 cups cooked rice. Prepare the remaining sauce by mixing chicken bouillon granules with 2 (28 ounce) cans tomato sauce, ham and tomatoes in medium bowl.
Bake for 30 minutes in oven, stirring occasionally to prevent sticking. Serve immediately or chill and freeze for lunch.