|Feature Recipe April 2005|
By Bob Williamson
|(Smasheroo casserole for leftover ham. Big on nutrition with two vegetables, cheese, and a cornmeal bread topping.)|
1 ½ cups cubed cooked ham
1 cup drained cooked lima beans
1 cup (8 oz.) cream-style corn
1 cup shredded sharp Cheddar cheese (about 4 oz)
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
2/3 cup Bisquick baking mix
1/3 cup cornmeal
¼ cup milk
1. Mix ham, beans, corn, cheese, onion, and Worcestershire sauce. Turn into greased 1 ½ quart casserole.
2. Cover and bake 15 minutes.
3. Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edge of casserole.
4. Bake uncovered 20 minutes, cut into wedges and invert each onto plate. If you have parsley on hand, use it to garnish. 4 servings.