Lima Bean Casserole
Frozen lima beans in a creamy celery sauce with onion, Worcestershire, pimentos and cheddar, topped with cheese and crushed Ritz crackers and baked. Serves 8.
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Ingredients
- 14 ounces frozen lima beans 1 bag
- 1 tablespoon butter
- 1/2 medium onion diced
- 10.75 ounces condensed cream of celery soup 1 can
- 1/4 cup milk
- 2 teaspoons Worcestershire sauce
- 2 ounces diced pimentos 1 jar, drained
- 1/4 teaspoon black pepper
- 1 1/2 cups cheddar cheese shredded, divided
- 16 Ritz crackers coarsely crushed
Instructions
- Preheat the oven to 350°F and lightly grease a 1 1/2- to 2-quart casserole dish.
- Cook the lima beans according to the package directions and drain.
- Cook the onion in the butter until soft.
- In a large bowl, combine the lima beans, soup, milk, onion, Worcestershire sauce, pimentos, black pepper and 1 cup of the cheddar. Spread it in the casserole dish.
- Sprinkle the remaining 1/2 cup of cheddar and the crushed crackers over the top.
- Cover with foil and bake 20 minutes. Uncover and bake 10 minutes more, until bubbly, the crackers are golden and the center reaches 165°F.
Notes
Assemble up to 24 hours ahead and add the cracker topping just before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat in a 325°F oven to 165°F.
Nutrition
Serving: 1servingCalories: 221kcalCarbohydrates: 18.4gProtein: 9.3gFat: 12.5gSodium: 457mgFiber: 3.6gSugar: 2.8g