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.
Calories 359 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 43.5 mg14.5%
Sodium 677.7 mg28.2%
Total Carbohydrates 41 g13.6%
Dietary Fiber 8.4 g33.7%
Sugars 5.5 g
Protein 14 g28.1%
Vitamin A 13.1% Vitamin C 28.7%
Calcium 16.5% Iron 18%
*Based on a 2000 Calorie diet