Mushroom Lima Bake
|Onions||4 Medium, thinly sliced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Frozen baby limas||30 Ounce, cooked in 3/4 cup water for 5 minutes, drained (3 Packages, 10 Ounce Each)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
In a frying pan, saute onions and mushrooms in butter until vegetables are limp.
Stir in cream of mushroom soup, salt, Worcestershire, and pepper.
Combine parboiled limas and mushroom mixture and turn into a buttered 3-quart casserole (preferably one that has a lid if you plan to keep it hot for a picnic).
Sprinkle top with Parmesan cheese, and pour over top heavy cream.
Bake, uncovered, in moderate oven (350°) for 35 to 40 minutes or until casserole bubbles.
Makes 8 to 10 servings.