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Dinner Ham Casserole Recipe
|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|
Calories 542 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.2%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 22.9 mg
Sodium 529.6 mg22.1%
Total Carbohydrates 51 g17%
Dietary Fiber 8.3 g33.3%
Sugars 8 g
Protein 33 g66%
Vitamin A 112.4% Vitamin C 20.9%
Calcium 17.8% Iron 10.5%
*Based on a 2000 Calorie diet
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.