Lima Bean Casserole Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Lima Bean Casserole in Taste of Home December/January 1994, p16

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.

Reviews for Lima Bean Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed May. 13, 2012

"We did not care for this. Sorry."

MY REVIEW
Reviewed Oct. 12, 2011

"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."

MY REVIEW
Reviewed Nov. 29, 2010

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

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