Ham-Bean Casserole Recipe
Ingredients
| Lima beans | 1 Can (10oz) | |
| Red kidney beans | 1 Can (10oz) | |
| Cooked ham | 1 Cup (16 tbs), diced | |
| Mushroom | 1 Can (10oz) | |
| Worcestershire sauce | 1 Teaspoon | |
| Green pepper | 1 Medium, thinly sliced | |
| Onion | 1 Small, thinly sliced |
Directions
Drain both cans beans, reserving liquid from kidney beans.
Combine beans and ham, and place in casserole.
Blend soup with Worcestershire sauce and 1 /4 cup kidney-bean liquid; pour over beans and ham.
Arrange rings of pepper and onion over top, and bake at 350°F. 35 minutes or until bubbling hot.
Combine beans and ham, and place in casserole.
Blend soup with Worcestershire sauce and 1 /4 cup kidney-bean liquid; pour over beans and ham.
Arrange rings of pepper and onion over top, and bake at 350°F. 35 minutes or until bubbling hot.
Chef
