Ingredients:
1 can Campbell’s cream of mushroom soup, undiluted 1 (15.5 ounces) can of whole kernel corn with its liquid 1 corn-size can of water 1 (15.5 ounces) can of baby lima beans, drained 2-1/2 cups baked ham chopped into small pieces 2-1/2 cups Minute Rice, uncooked

Instructions:
I make this in a soup pot on top of the stove. Mix the mushroom soup, corn with liquid, water and the baby lima beans so the soup is dissolved and is mixed throughout the pot. Bring this to a bubbling simmer and add the chopped, baked ham. Continue to simmer 10-15 minutes, then turn the heat up so you get a light boiling action. This is the time to add the Minute Rice and stir it in well. Cover the pot and remove from the heat. Let sit five minutes until the rice has soaked up most of the liquid. Stir it well with a fork; serve immediately. Refrigerate the leftovers. This will make the succotash thicken some more, but it will be nice and creamy when you heat it in the microwave. I like it best as leftovers, because it has the consistency of a nice casserole.