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Ham and Lima Bean Casserole

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This lima bean casserole is topped with crushed corn chips and baked.

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

  • 1 package (10 ounces) frozen baby Lima beans
  • 2 medium carrots, thinly sliced
  • 1 rib celery, thinly sliced
  • 1 small zucchini, peeled, quartered lengthwise, and cubed
  • 2 to 3 cups cooked diced ham
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
  • 2/3 cup milk
  • 1/4 teaspoon pepper
  • 4 ounces corn chips, crushed

Preparation:

Cook Lima beans with carrots and celery; add zucchini for last 2 minutes of cooking. Drain vegetables well.

In a large skillet over medium-low heat, sauté ham and onion in butter until onion is tender. Stir in soup, milk, and pepper; heat, stirring constantly, just until blended and hot.

Pour ham mixture into a buttered 1 1/2-quart casserole; stir in cooked drained vegetables. Sprinkle casserole with crushed corn chips. Bake at 350° for 30 to 35 minutes, until hot and bubbly.
Lima bean casserole serves 4 to 6.

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