|Canned cooked dried lima beans||2 Pound, drained (2 Cans, 1 Pound Each)|
|Diced carrots||1 Pound, drained (1 Jar)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Instant minced onion||2 Tablespoon|
|Mixed salad herbs||1 Teaspoon, crumbled|
|Sausage patties||16 Ounce, quartered (2 Packages, 8 Ounce Each, Brown-And-Serve)|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Chopped parsley||2 Tablespoon|
1. Combine lima beans, carrots, celery, onion and salad herbs in a 10-cup baking dish.
2. Brown sausage patties, half at a time, in a medium-size skillet; remove with a slotted spoon and place over vegetables in baking dish. Pour all drippings from pan.
3. Add tomatoes to the pan; heat, scraping brown bits from bottom of pan, to boiling; pour over vegetable-meat mixture. Do not cover.
4. Bake in moderate oven (350°) for 30 minutes; stir lightly. Bake for another 30 minutes, or until thickened slightly. Sprinkle parsley over top.