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.