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


  • 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 cup: 152 calories, 7g fat (4g saturated fat), 19mg cholesterol, 433mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 8g protein.


  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

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gailbisho User ID: 8081389 4614
Reviewed Nov. 7, 2014

"Absolutely delicious. Making it again tonight and now I have to have lima beans in the freezer at all times."

twinboysmom User ID: 1411617 3990
Reviewed May. 13, 2012

"We did not care for this. Sorry."

pesmiley User ID: 6267959 1523
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."

ice cream sundae User ID: 5641494 3659
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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