LIMA BEAN CASSEROLE 1 green pepper, finely chopped 1 medium onion, finely chopped 4 strips bacon, finely chopped 2 c. drained tomatoes (28 oz. can) 2 c. cooked lima beans (up to 1 1/2c. dry) 1 tsp. Worcestershire sauce 1/2 tsp. salt dash of pepper 1/4 c. mayonnaise buttered bread crumbs Cook first 3
2 sm Onions; slice thin 3 pk Frozen baby lima beans Thaw; 10oz ea 2 cn Cream of celery soup 2 cn Mushrooms w/juice, drain, 4 -oz 1 2 oz jar chopped pimiento; d -rain 2 ts Salt 1/8 ts Pepper 1/2 ts Dried dill weed 1/2 c Heavy cream 1 c Parmesan cheese; grate Combine all ingredients except last 2 in
This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then
In a bowl, combine lima beans, soup, celery, onions and milk. Pour into a greased 11x7x2 inch baking dish. Sprinkle cheese and bread crumbs. Cover and bake at 350F for 25 minutes. Uncover, bake 10 minutes longer.