|Onion||1⁄4 Cup (4 tbs), chopped|
|Canned whole kernel corn||34 Ounce (2 Can)|
|Canned lima beans||17 Ounce, drained (1 Can)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Saltine crackers||1 1⁄2 Cup (24 tbs), crushed|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
In 2 1/2-quart casserole micro-cook onion in 2 tablespoons water, covered, till onion is tender, 1 1/2 minutes; drain.
Drain corn, reserving 3/4 cup of the liquid.
In same casserole mix onion, reserved corn liquid, corn, lima beans, soup, 1 1/4 cups of the crumbs, Swiss cheese, milk, pimiento, and pepper.
In small bowl micro-melt the butter 30 to 40 seconds; toss with remaining 1/4 cup crumbs.
Micro-cook casserole, uncovered, 18 minutes, stirring every 5 minutes.
Let stand 2 to 3 minutes before serving.
Sprinkle with reserved buttered crumbs; garnish with parsley and cherry tomatoes, if desired.