Dinner Ham Casserole
|Frozen baby lima beans||10 Ounce|
|Carrots||2 Medium, scraped and sliced thin (1 Cup)|
|Cucumber||1 Medium, pared quartered lengthwise and cubed|
|Diced cooked lean ham||1 Pound|
|Onion||1 Medium, chopped (0.5 Cup)|
|Condensed cream of celery soup||10 3⁄4 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Corn chips||4 Ounce, crushed|
1 Cook lima beans and carrots together, following label directions for limas; add cucumber for last 2 minutes cooking; drain.
2 Saute ham and onion in butter or margarine in large frying pan 5 minutes, or until onion is softened.
Stir in soup, milk and pepper; heat, stirring constantly, just until blended.
3 Pour into a buttered 6-cup casserole; stir in cooked vegetables; sprinkle crushed corn chips over.
4 Bake in moderate oven (350Â°) 30 minutes, or until bubbly-hot.
Noteâ€”If made in the morning and chilled, take casserole from refrigerator and let stand at room temperature for 30 minutes before putting into oven to bake.
Calories 715 Calories from Fat 357
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 129.5 mg43.2%
Sodium 596.5 mg24.9%
Total Carbohydrates 50 g16.6%
Dietary Fiber 7.8 g31%
Sugars 7.5 g
Protein 41 g81.5%
Vitamin A 112.6% Vitamin C 21.5%
Calcium 19.4% Iron 16.8%
*Based on a 2000 Calorie diet