Lima Bean and Zucchini Casserole
|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)|
|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)|
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.