Ham-and-Lima Bean Casserole

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

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 18%
  • Fat: 6.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 19.8g
  • Carbohydrate: 70.7g
  • Fiber: 2.2g
  • Cholesterol: 28mg
  • Iron: 2.8mg
  • Sodium: 846mg
  • Calcium: 220mg


  • 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


  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.
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