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Ham-and-Lima Bean Casserole

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.