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Dinner Ham Casserole

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  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)
  Butter/Margarine 2 Tablespoon
  Condensed cream of celery soup 10 3⁄4 Ounce
  Milk 2⁄3 Cup (10.67 tbs)
  Pepper 1⁄8 Teaspoon
  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 (350°) 30 minutes, or until bubbly-hot.
Note—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.

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Nutrition Rank

Nutrition Facts

Serving size

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

Dinner Ham Casserole Recipe