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Lima Bean Casserole Recipe

When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!—Tickle Ragland, Hodgenville, Kentucky

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Lima Bean Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 6-8 Servings

10 35 45

Ingredients

2 cups frozen baby lima beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped celery
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/4 cup seasoned bread crumbs

Directions

In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with cheese and bread crumbs.
Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 152 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 433 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Lima Bean Casserole in Taste of Home December/January 1994, p16

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Lima Bean Casserole

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Reviewed on May. 13, 2012 by twinboysmom

We did not care for this. Sorry.

Reviewed on Oct. 12, 2011 by pesmiley

This makes the second time I have used this recipe and it is very delicious. I do not eat meat so I cook vegetables in different ways so when I discovered this recipe I knew it would be one I would cook over and over again.

Reviewed on Nov. 29, 2010 by ice cream sundae

I made this Thanksgiving Day 2010 for the first time. It was an easy, simple receipe I will make again. My family LOVED it!!