Lima Bean Cheese Bake

This lima bean cheese bake is stripped-down casserole cooking. Six pantry-friendly ingredients go into a dish, the oven does the work, and 30 minutes later you’ve got bubbly, cheesy beans in a thick, creamy sauce.

The ketchup might raise an eyebrow, but it’s doing real work here. Its sweetness and vinegar tang balance the starchy earthiness of the limas, and it adds a subtle tomato backbone to the sauce without needing canned tomatoes or paste.

Wheat flour mixed into the beans before baking is what turns the milk into a proper sauce as it bakes. The flour and milk thicken together in the oven, and the cheddar melted throughout and on top adds richness and that irresistible golden, bubbly crust.

The sauce continues to thicken as it cools, so pull it from the oven when it looks just slightly looser than you want the final result.

Chef Tips

• Use dried lima beans that you’ve cooked and drained, not canned. Canned beans are softer and may turn mushy during baking.
• Stir the flour evenly through the bean mixture before adding milk. Pockets of flour leave lumps in the sauce.
• Reserve half a cup of cheddar for the top. That final layer creates the bubbly, browned crust.
• Let it rest 10 minutes before serving. Piping hot cheese sauce runs everywhere.

Variations

• Smoky version: Add a teaspoon of smoked paprika and diced ham for a meatier, smoky twist.
• Herb-topped: Scatter fresh thyme or parsley over the top after baking for a pop of color and freshness.