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Cullen's Ham Lima Bean Casserole

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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