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Ham and Lima Bean Casserole


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

Cook Time: 35 minutes

Total Time: 35 minutes


  • 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


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.

More Lima Bean and Ham Recipes
Ham and Lima Bean Bake
Mexican Style Lima Beans
Ground Beef with Lima Beans
Barbecue Lima Beans
Barbecued Lima Beans with Bacon
Pork with Lima Beans
Succotash with Fresh Lima Beans
Creamy Succotash Recipe
Ham And Lima Bean Soup
Creamy Lima Beans
Succotash II

Lima Bean Recipe Index
Bean Recipe Index
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