|Canned lima beans||15 Ounce|
|Canned red kidney beans||15 Ounce|
|Diced cooked ham||1 Cup (16 tbs), diced|
|Mushroom soup||1 Can (10 oz)|
|Worcestershire sauce||1 Teaspoon|
|Green pepper||1 Medium, thinly sliced|
|Onion||1 Small, thinly sliced|
Drain both cans beans, reserving liquid from kidney beans.
Combine beans and ham, and place in casserole.
Blend soup with Worcestershire sauce and 1 /4 cup kidney-bean liquid; pour over beans and ham.
Arrange rings of pepper and onion over top, and bake at 350Ã‚Â°F. 35 minutes or until bubbling hot.