Lima Bean And Corn Casserole Recipes

LIMA BEAN CASSEROLE

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

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 6

Lima Bean Casserole image

Steps:

In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-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.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

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 shredded cheddar cheese
1/4 cup seasoned bread crumbs

CLASSIC LIMA BEAN CASSEROLE

An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

Classic Lima Bean Casserole image

Steps:

In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.

Nutrition Facts :

Ingredients

1/2 pound bulk sage pork sausage
2 packages (10 ounces each) frozen lima beans
2 medium carrots, thinly sliced
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

GREEN BEAN AND CORN CASSEROLE

Ideal for potlucks. Every time I make it, I get requests for the recipe.

Provided by Wendy

Categories Side Dish Casseroles Green Bean Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Green Bean and Corn Casserole image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g

Ingredients

1 (14.5 ounce) can French-cut green beans, drained
1 (14.5 ounce) can corn, drained
1 (10.75 ounce) can cream of celery soup
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup diced celery
½ cup onion, chopped
1 sleeve buttery round crackers (such as Ritz®), finely crushed
¼ cup butter, melted
7 tablespoons slivered almonds

LIMA BEAN SALAD

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Lima Bean Salad image

Steps:

For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

Ingredients

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

LIMA BEAN CASSEROLE

This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then heat oven to 350°F. Place in preheated oven for approx 20 minutes, take out of the oven & sprinkle on the cheese, crumbs & butter return to oven. Place it approx 6 inches below broiler and broil for approx 10 minutes or until the crumb mixture is golden and the casserole is heated through.

Provided by Bergy

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Lima Bean Casserole image

Steps:

Cook the lima beans until tender 8-10 minutes.
Melt 2 tbsp of butter (margarine) in a saucepan and add celery and onion.
Cook for about 4 minutes.
Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans.
Transfer to an oven proof dish.
Combine remaining cheese, butter and bread crumbs.
Sprinkle over the beans.
Broil 2-3 minutes until cheese has melted and the top is golden.

Ingredients

2 cups frozen lima beans
1/4 cup butter or 1/4 cup margarine
1/2 cup celery, chopped
1/4 cup onion, minced
1/4 cup mayonnaise
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
1/4 cup breadcrumbs

BABY LIMA BEANS AND CORN

A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!

Provided by Seasoned Cook

Categories Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Baby Lima Beans and Corn image

Steps:

In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!

Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4

Ingredients

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper