Ham-and-Lima Bean Casserole

Yield:

6 servings (serving size: about 3/4 cup casserole and 1 biscuit)

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 18 %
Fat 6.2 g
Satfat 2.7 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 19.8 g
Carbohydrate 70.7 g
Fiber 2.2 g
Cholesterol 28 mg
Iron 2.8 mg
Sodium 846 mg
Calcium 220 mg

Ingredients

1 1/2 cups water
1 1/2 cups frozen baby lima beans, thawed
3/4 cup finely chopped green bell pepper
1/3 cup chopped onion
1 1/4 cups chopped extra-lean ham (about 6 ounces)
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 teaspoon Worcestershire sauce
1 (14 3/4-ounce) can no-salt-added cream-style corn
Vegetable cooking spray
6 tablespoons skim milk
2 tablespoons chopped green onions
3/4 cup low-fat biscuit and baking mix

Preparation

Preheat oven to 400°. Bring water to a boil in a medium saucepan. Add lima beans, bell pepper, and onion; cover and cook 5 minutes. Drain. 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.

Note: You can also assemble the casserole ahead of time, omitting the biscuit topping; cover and chill in refrigerator or freeze (thaw the frozen casserole overnight in the refrigerator). Let the casserole stand at room temperature 30 minutes; add the biscuit topping, and bake as directed.

Note:

March 1996