Malany Wilson inherited the 1950s Bisquick recipe from her late grandmother, Ethel Rose.
The mother of four from Johnstown quickly found it to be a family favorite - and has been cooking it ever since.
"When I do have ham left over, it's my go-to dish," Wilson said.
The filling contains ham, Lima or great northern beans, creamed corn, cheddar cheese, an onion and Worchestershire sauce. It's topped with a golden-brown combination of Bisquick, cornmeal, egg and milk.
"It's a quick dish," Wilson said. "It gets on the table really fast."
While the filling is cooking in the oven, Wilson suggests using the same bowl used to mix the filling to combine the crust. That way, some of the corn and cheese remnants on the side of the bowl get mixed into the topping.
And make sure the topping completely covers the filling, she adds.
Wilson said she's been making the casserole since her children were young – and the oldest, Jenna, is now 27.
"The filling is not real thin and runny," Wilson said. "When you spoon it out, it doesn't run all over the place."
1 1/2 cup cubed ham
1 cup Lima or great northern beans
1 can creamed corn
1 cup shredded cheddar cheese
2 T. minced onion
1 T. Worchestershire sauce