Ham-And-Lima Bean Casserole

• 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 400u0b0. 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 400u0b0 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.

water, beans, green bell pepper, onion, extralean ham, cheddar cheese, worcestershire sauce, salt, vegetable cooking spray, milk, green onions, lowfat biscuit

Taken from www.myrecipes.com/recipe/ham-and-lima-bean-casserole (may not work)