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Mushroom Lima Bake

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Ingredients
  Onions 4 Medium, thinly sliced
  Fresh mushrooms 1⁄2 Pound, sliced
  Butter/Margarine 4 Tablespoon
  Canned cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Salt 1 Teaspoon
  Worcestershire 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Mushroom
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
8

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