Ham And Lima Bean Casserole
|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.