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Lima Bean Casserole

southern.chef's picture
Ingredients
  Lima beans 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Canned cream of celery soup 10 3⁄4 Ounce (Undiluted)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Cracker crumbs 1⁄3 Cup (5.33 tbs) (Buttery)
Directions

Cook beans in boiling water 15 to 20 minutes or until tender; drain well.
Saute onion and green pepper in butter in a small skillet until tender.
Add soup and onion mixture to beans.
Pour into a lightly greased 1-quart baking dish.
Bake, uncovered, at 350° for 25 minutes.
Combine cheese and cracker crumbs, sprinkle over beans.
Bake an additional 5 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
4

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4.17353
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 353 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 10.8 g54%

Trans Fat 0 g

Cholesterol 45.4 mg15.1%

Sodium 802.5 mg33.4%

Total Carbohydrates 32 g10.7%

Dietary Fiber 7.1 g28.6%

Sugars 4.4 g

Protein 11 g21.5%

Vitamin A 20.2% Vitamin C 55.3%

Calcium 15.2% Iron 14.1%

*Based on a 2000 Calorie diet

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Lima Bean Casserole Recipe