Ham-and-Lima Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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