Cook beans; drain and reserve liquid.
Combine onions, red pepper, soup and water in pan; heat through.
Blend sour cream and curry powder into soup mixture.
Stir in lima beans.
Turn mixture into a 6-cup casserole.
Combine bread crumbs with melted butter. Stir in bacon crumbles.
Sprinkle over lima bean mixture.
Bake, uncovered, at 350\u00b0 for 25 minutes.
Soak lima beans overnight.
The next day, cook until beans are tender.
Drain and reserve approximately 1/2 condensed soup can of lima bean broth.
Put in baking dish and add remaining ingredients.
Cook for 2 hours in 350\u00b0 oven, uncovered, for 15 minutes if runny.
If in a hurry, substitute 3 cans of lima beans for dry ones.
aby lima beans next.
Place this mixture into a small casserole
Melt butter.
Add onion; cook until tender.
Blend in flour. Add salt, pepper and liquid; mix well.
(If not enough liquid from mushrooms and beans, add enough water to make one cup.)
Add evaporated milk; blend.
Add beans and mushrooms; mix well.
Place in buttered casserole dish.
Mix the melted butter and crumbs; sprinkle over bean casserole.
Bake, uncovered, at 350\u00b0 until bubbly and crumbs are browned.
inutes for frozen.
Canned Lima beans just heat& drain throughly
In hot oil, brown pork chops on both sides.
Season to taste with salt and pepper.
Place lima beans and 1 teaspoon salt in casserole; pour in water.
Arrange pork chops in casserole.
Top with chili sauce.
Bake in covered casserole at 350\u00b0 for 1 hour.
Soak beans overnight; drain.
Cover with boiling salted water and boil slowly 1 to 2 hours until tender.
Drain, reserving bean water.
Lightly brown meat and onion in oil, stirring to break into bits.
Add tomato sauce, bean water, salt, sugar and poultry seasoning.
Place beans in casserole.
Cover with sauce.
Bake in moderate oven at 350\u00b0 for 20 to 35 minutes.
Serves 5 or 6.
Cook lima beans and drain.
Add onion, pimento, bell pepper and mushroom soup.
Cook until all is tender.
Stir in cheese. Add salt and pepper to taste.
Pour into casserole dish.
Melt butter and add bread crumbs.
Place on top of bean mixture.
Put into 400\u00b0 oven for 25 minutes or until top is brown.
Drain lima beans, reserving 1/2 cup liquid.
Pour beans, liquid, chopped celery, onion powder, pepper, mayonnaise and 1/2 cup of cheese into greased casserole dish.
Stir to mix well.
Dot with butter.
Sprinkle remaining 1/2 cup cheese on top.
Then spread crushed crackers over all.
Bake 30 to 40 minutes in 300\u00b0 oven.
Double for larger casserole.
Cook broccoli and lima beans according to package.
Drain. To cooked broccoli/lima beans, add sour cream, mushroom soup, water chestnuts and onion soup mix.
Pour in a casserole dish. Cover top with Rice Krispies.
Dot with butter.
Bake at 350\u00b0 for 25 minutes.
Cook lima beans as directed.
Drain reserving liquid as part of the 1/2 cup water to the soup.
Combine onion, red pepper, soup and water in a saucepan.
Heat through.
Remove from heat.
Blend sour cream and curry powder into soup mixture.
Stir in lima beans.
Put mixture into a 6-cup casserole.
Combine bread crumbs with melted butter.
Stir in bacon crumbles.
Sprinkle over lima mixture.
Bake uncovered at 350\u00b0 for 25 minutes until
crumb topping is browned.
Cook lima beans in 2-quart saucepan.
Sear the bacon and cook green pepper (sliced) and onions until soft.
In greased casserole, place a layer of beans sprinkled with onions, small pieces of bacon and sparingly with salt and pepper.
Repeat until all is used.
Over this pour the milk and bake in preheated casserole over medium heat for 1/2 hour.
Cook beans and drain; save 1/4 cup water.
Brown meat and onion; add tomato sauce, water, sugar and seasoning.
Combine beans and meat mixture.
Pour into casserole dish.
Bake at 400\u00b0 until thoroughly heated, about 10 to 15 minutes.
Makes 6 servings.
Cook lima beans according to package directions. Drain. Mix remaining ingredients and combine with beans in a 1 1/2-quart casserole. Bake 1 hour at 350\u00b0.
Microwave directions:
Place drained lima beans in a 4-quart, microwave-safe casserole.
Add 4 cups of water and 1 teaspoon of salt.
Cover; cook on High 14 to 18 minutes.
Stir; cook on Medium-low for 40 to 45 minutes.
Drain and reserve liquid.
Cook lima beans as directed.
Save water of beans and mix with other ingredients, except bread crumbs.
Put in casserole dish topped with the bread crumbs that have been browned in skillet. Bake for 30 minutes at 375\u00b0.
Dice fine the celery, onion and pepper.
Add butter and cook until clear.
Add mushroom soup and cook until mixed well.
Add milk and a little cornstarch if needed to thicken.
Add salt and pepper to taste.
Add lima beans and pimiento.
Simmer a few minutes.
Place in casserole; cover with cracker crumbs.
Bake for 15 minutes at 325\u00b0.
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.
Cook lima beans as directed.
In saucepan, combine 2 tablespoons butter, flour, cheese and salt.
Add in milk and mix until thick and smooth.
Pour sauce over beans in a casserole dish. Mix remaining 1 tablespoon butter with breadcrumbs; sprinkle on top of casserole.
Bake 10 minutes at 350\u00b0.
Cook broccoli and lima beans (in separate pans) as package directs.
Combine soups and heat, then in a casserole dish, put a layer of lima beans and then a layer of broccoli.
Pour half of the heated soup over this.
Then again, add layers of beans and broccoli. Top with remaining soup.
Sprinkle buttered crumbs on top of soup.
Crumbs can be Rice or Corn Chex or crackers.
Rice Chex is good!
Bake at 350\u00b0 for 30 minutes.