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Hearty Lima Bean Casserole

bettyskitchen's picture
  Frozen lima beans 24 Ounce (Two 12-Ounce Packages, May Use Baby Limas, Which Are More Tender And Take Less Cooking Time Than Other Types Of Green Limas)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 Stick)
  Onion 1 Medium, chopped
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Green bell pepper 1⁄2 , chopped
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Cracker crumbs 4 Ounce (Approximately 1 Inner Pack From A Box Of Ritz Crackers, Crushed Into Crumbs)
  Cooking oil spray 1

Cook the 2 packages of lima beans according to package directions, but do not overcook. (Fordhook lima beans will take longer than baby lima beans.) Drain lima beans. In a large mixing bowl, combine the 2 packages of cooked lima beans with 1 stick melted butter, 1 medium chopped onion, 1 cup shredded cheese, ½ chopped green pepper, and 1 can of cream of mushroom soup. Stir to mix well. Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Sprinkle Ritz cracker crumbs evenly over the top. Bake at 350 degrees about 20 minutes, or until bubbly and browned on top. Do not overcook. This is a great accompaniment to almost any entrée; also, it's a great pot luck dish!

Recipe Summary

Difficulty Level: 
Side Dish
Bean, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
If you are looking for a fast and fabulous dish that requires minimal prep and just a few ingredients, this is it. Betty shows how to make luscious lima bean casserole in just a few simple steps. Make this quick, easy, and hearty casserole ahead for a fast weeknight meal or Sunday supper treat. Stream the video recipe for more on this.

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