Dinner Ham Casserole Recipe
Ingredients
1 package (10 ounces) frozen baby lima beans
2 medium-size carrots, scraped and sliced thin (about 1 cup)
1 medium-size cucumber, pared, quartered lengthwise and cubed
3 cups diced cooked lean ham (about 1 pound)
1 medium-size onion, chopped (1/2 cup)
2 tablespoons butter or margarine
1 can (10 3/4 ounces) condensed cream of celery soup
2/3 cup milk
1/8 teaspoon pepper
1 package (4 ounces) corn chips, crushed
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
