You are here

Ham Lima Bean Supper Casserole

Fondue.Chef's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Monosodium glutamate 1 Teaspoon
  Flour 1 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Canned tomatoes 1 Pound (1 Can)
  Canned lima beans 1 Pound, drained (1 Can)
  Diced cooked ham 2 Cup (32 tbs)
  Buttered breadcrumbs 1 1⁄2 Cup (24 tbs) (Soft Crumbs)

Cook onion in butter until tender.
Add MSG, flour, salt, pepper and tomatoes.
Blend thoroughly and cook and stir until mixture boils and is thickened.
Add lima beans and diced ham and heat.
Pour into a buttered 1 1/2 -quart casserole.
Sprinkle breadcrumbs around outside edge of top.
Bake in a 425° F.oven 15 minutes or until crumbs are lightly browned.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 20 minutes to baking time.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1481 Calories from Fat 370

% Daily Value*

Total Fat 51 g79.2%

Saturated Fat 28.5 g142.5%

Trans Fat 0 g

Cholesterol 284.4 mg94.8%

Sodium 7464.2 mg311%

Total Carbohydrates 164 g54.5%

Dietary Fiber 27.3 g109.3%

Sugars 9.3 g

Protein 92 g184.8%

Vitamin A 86% Vitamin C 79.6%

Calcium 19% Iron 57.5%

*Based on a 2000 Calorie diet

Ham Lima Bean Supper Casserole Recipe