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Ham And Lima Bean Casserole Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Frozen baby lima beans||1 1⁄2 Cup (24 tbs), thawed|
|Finely chopped green bell pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped extra lean ham||6 Ounce (1 1/4 Cups)|
|Shredded reduced fat sharp cheddar cheese||4 Ounce (1 Cup)|
|Worcestershire sauce||1 Teaspoon|
|Canned no salt cream style corn||14 3⁄4 Ounce (1 Can)|
|Vegetable cooking spray||1|
|Skim milk||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Chopped green onions||2 Tablespoon|
|Low fat biscuit and baking mix||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1871 Calories from Fat 304
% Daily Value*
Total Fat 33 g51%
Saturated Fat 16.8 g84.1%
Trans Fat 0 g
Cholesterol 140.3 mg
Sodium 3446 mg143.6%
Total Carbohydrates 308 g102.6%
Dietary Fiber 29.4 g117.7%
Sugars 56.1 g
Protein 88 g176.6%
Vitamin A 55.4% Vitamin C 201.7%
Calcium 172.8% Iron 86.9%
*Based on a 2000 Calorie diet
Bring water to a boil in a medium saucepan.
Add lima beans, bell pepper, and onion; cover and cook 5 minutes.
Combine lima bean mixture, ham, cheese, Worcestershire sauce, and corn in a bowl; stir well.
Spoon into a 2-quart casserole coated with cooking spray.
Cover and bake at 400° for 20 minutes.
Combine milk and green onions in a bowl, and stir in baking mix.
Drop batter by spoonfuls onto ham mixture to form 6 biscuits.
Bake, uncovered, 20 minutes or until biscuits are golden.