Hope you don’t mind another recipe…the vegetables I tried for our Sunday dinner last weekend were – actually excellent! And made with lima beans, yet! I frankly could not taste the lima beans, but a pleasant celery flavor was present. AND, mushrooms, onions and pimentos were included too; usually I don’t eat mushrooms, but I was pleasantly surprised. We had this dish with Dave’s favorite meat loaf recipe (the one I’ve shared with you earlier) and mashed potatoes.
LIMA BEAN CASSEROLE
2 small onions, thinly sliced
3-10 oz pkg frozen baby lima beans, thawed (or in my case, I used 2-16 oz bags)
2 cans cream of celery soup
2-4 oz cans sliced mushrooms (undrained)
1-2 oz jar pimentos, chopped and drained (I did not chop them, they are small enough, in my estimation)
2 teaspoons salt
1 teaspoon dill weed
1 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 t pepper (I did not add this so close on the heels of Hoppin’ John)
Combine all ingredients except heavy cream and Parmesan cheese in crockpot; stir well. Cover and cook on low setting for 10-12 hours. Just before serving, add cream and stir well; sprinkle Parmsean cheese on top.
Assemble ingredients in casserole and bake in a 350 degree oven for 1 hour.
Notes from the cook:
* I baked the ingredients in a casserole.
* The recipe wasn’t clear if you’re supposed to add the cream and Parmesan cheese to the dish right before serving, or if you combine EVERYTHING together before baking. Dave didn’t want the cream and cheese thrown in there, so we didn’t include it in baking AND we didn’t add it to the finished product either. We found that the dish was very tasty as is.
* I think this was too salty, so next time I think I would have at least one of the cans of soup as being of the lower salt variety, and I might decrease the salt to 1 tsp.
* This would be a good dish to serve at Christmas, as the green and red colors are both represented.
* I am now a fan of lima beans. Good for my vegetable intake!
* Anyone care to cook this in a crockpot and report back?