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Lima Bean And Zucchini Casserole

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Ingredients
  Frozen small limas 10 Ounce (1 Package)
  Boiling salted water 1 Cup (16 tbs)
  Zucchini 4 Medium, scrubbed, stemmed, cut into thin slices
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Canned mushroom soup 10 1⁄2 Ounce (1 Can)
  Minced onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Chopped parsley 2 Teaspoon
  Sliced almonds 1⁄3 Cup (5.33 tbs), mixed with 1 tablespoon melted butter
  Melted butter 1 Tablespoon (Mixed With Sliced Almonds)
Directions

Cook the limas in small amount of boiling salted water for 5 minutes, drain, and turn into a greased 1 1/2-quart casserole.
Add zucchini to casserole with mushrooms, mushroom soup, onion, salt, and parsley; mix until blended.
Cover the casserole and bake in moderate oven (350°) for 35 minutes.
Remove from oven, sprinkle with almonds that have been mixed with the melted butter.
Put back into oven, uncovered, and continue to bake for 15 minutes, or until the zucchini is tender but still slightly crisp.
Makes about 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes
Servings: 
6

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