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Ham And Lima Bean Casserole

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  Water 1 1⁄2 Cup (24 tbs)
  Frozen baby lima beans 1 1⁄2 Cup (24 tbs), thawed
  Finely chopped green bell pepper 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped extra lean ham 6 Ounce (1 1/4 Cups)
  Shredded reduced fat sharp cheddar cheese 4 Ounce (1 Cup)
  Worcestershire sauce 1 Teaspoon
  Canned no salt cream style corn 14 3⁄4 Ounce (1 Can)
  Vegetable cooking spray 1
  Skim milk 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Chopped green onions 2 Tablespoon
  Low fat biscuit and baking mix 3⁄4 Cup (12 tbs)

Preheat oven to 400°.
Bring water to a boil in a medium saucepan.
Add lima beans, bell pepper, and onion; cover and cook 5 minutes.
Combine lima bean mixture, ham, cheese, Worcestershire sauce, and corn in a bowl; stir well.
Spoon into a 2-quart casserole coated with cooking spray.
Cover and bake at 400° for 20 minutes.
Combine milk and green onions in a bowl, and stir in baking mix.
Drop batter by spoonfuls onto ham mixture to form 6 biscuits.
Bake, uncovered, 20 minutes or until biscuits are golden.

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Ham And Lima Bean Casserole Recipe