Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light March 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

317 calories; calories from fat 18%; fat 6.2g; saturated fat 2.7g; mono fat 1.8g; poly fat 0.5g; protein 19.8g; carbohydrates 70.7g; fiber 2.2g; cholesterol 28mg; iron 2.8mg; sodium 846mg; calcium 220mg.
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