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
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 :
LIMA BEANS PASTA CASSEROLE
THIS IS A RECIPE I MADE UP BECAUSE I WAS NOT IN THE MOOD FOR EATING MEAT. IT CAN BE PUT TOGETHER WITH INGREDIENTS YOU CAN ALWAYS FIND IN YOUR PANTRY.
Provided by nimisha pulleri
Categories Casseroles
Time 1h
Number Of Ingredients 14
Steps:
- 1. boil 4 cups of water in a saucepan, add some salt,and the shell pasta to it.add one teaspoon of oil to it.cook the pasta till it has a bite to it(not raw,neither too soft).drain the water,retaining about 4-5 tablespoons of the pasta water. in a separate saucepan heat oil and add thinly sliced onions,add a little salt and saute till it gets a brown colour (caramelise the onions).
- 2. add the spices and saute for a min or 2. add the tomatoes , lima beans(washed)and frozen peas and cook for 5-7 mins.add the pasta and toss well.remove from heat. preheat the oven to 350*F. add half the amount of bread crumbs and mix.
- 3. place the pasta mixture at the bottom of a dish.
- 4. use half the amount of mozzarella cheese and layer on top of the pasta mixture
- 5. add another layer of pasta mixture. layer the remaining amount of bread crumbs on top.
- 6. layer the remaining amount of cheese on top. bake for 20 mins or till the cheese melts completely.
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
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.
LIMA BEAN CASSEROLE
don't want the same old green bean casserole. give this a try. works best with a bag of dried lima beans. canned will be way to soggy when done.
Provided by chefmick
Categories Beans
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- cook beans for 1 hr beginning with cold water. Add salt in last 1/2 hours drain and reserve 1 to 2 cups liquid.
- melt butter in skillet and brown beef, onion, garlic and pepper.
- add tomatoes, chili powder, lima beans and cheese.
- Put in greased casserole dish. add enough of the reserved liquid to barely cover beans.
- bake @ 350 degrees F for 1 hours.
Nutrition Facts : Calories 541.3, Fat 17.2, SaturatedFat 9.2, Cholesterol 67, Sodium 811.7, Carbohydrate 63.6, Fiber 19.2, Sugar 11.3, Protein 35.4
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
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.
LIMA BEAN CASSEROLE
My kids hated this dish when they were small but now they request it. Try it!
Provided by E R
Categories Vegetables
Time 55m
Number Of Ingredients 7
Steps:
- 1. Saute the onion and pepper in the butter or olive oil just until tender. Mix well with the beans and soup.
- 2. Pour mixture into a 2 to 3-quart baking dish. Top with the bread crumbs and grated cheese.
- 3. Bake in a preheated oven at 350 degrees for 30 to 40 minutes.
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Reviews 11Estimated Reading Time 5 mins
- Sort through the dried lima beans and place in a large bowl, cover with water by at least 3-4 inches and soak for 8-12 hours. Check on them periodically as they absorb water and you may need to cover with more. As the beans are soaking the skins will appear cracked and shriveled, don’t worry, this is normal.
- When the beans have finished soaking drain and rinse them well then place in a large pot and cover with the quart of water. *If you need to add more water to cover the beans it’s OK to do so. Add the bay leaf to the pot with the water and the beans then bring to a boil over high heat. Once the water boils, place a lid on the pot and reduce the heat to medium. Simmer the beans for about 20-30 minutes until the beans are tender but not fully cooked through. *In my experience I have found that the longer I soak the beans the shorter amount of time I have to cook them, keep a close eye on them when you get to 20 minutes so that they don’t over cook during this process and turn to mush in the oven when you bake them. When the beans are done with the first cooking period skim off any foam that is on the top and drain the cooking liquid. Reserve the bay leaf with the beans.
- Meanwhile, as the beans are cooking, preheat the oven to 375°F. Lightly rub olive oil on the inside walls of a 4 quart dutch oven. *You can use a casserole dish for baking if you do not have a dutch oven, but you will have to start the tomato sauce in a skillet on the stove. Place the 1/8 cup of olive oil and the minced garlic in the dutch oven and heat over medium heat until the garlic starts to sizzle. Add the onion and cook for about 3-4 minutes until translucent, stirring frequently. When onion is translucent add the shredded carrots and cook for another minute to soften. Then add the tomatoes, vegetable stock, red wine vinegar, tomato paste, agave, thyme, oregano, salt and freshly grated nutmeg. Bring this mixture to a boil stirring frequently, when it reaches the boiling point reduce the temperature to low and simmer for 10 minutes so that the sauce can reduce slightly and the flavors intensify. Taste and adjust seasoning by adding more salt and pepper then stir in the parsley an
- Place a lid on the dish and bake the beans for 30 minutes, stirring occasionally. Taste the beans and if they are tender and creamy it is time to remove the lid and bake for an additional 10 minutes to reduce the sauce just a little bit more. Remove from the oven and discards the bay leaf. Allow the beans to cool for 10 minutes before serving.
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