Butter Bean-Broccoli Casserole
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
baby lima beans
frozen |
* |
| 20 | ounces |
broccoli, frozen
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
sour cream
|
|
| 1 | package |
onion soup mix
dry |
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 3 | cups |
crisp rice cereal
|
|
| 1 ½ | sticks |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
baby lima beans
frozen |
* |
| 578 | ml/g |
broccoli, frozen
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
sour cream
|
|
| 1 | package |
onion soup mix
dry |
*
|
| 1 | can |
water chestnuts
sliced |
*
|
| 7.1E+2 | ml |
crisp rice cereal
|
|
| 169.5 | g |
butter
melted |
|
Directions
Prepare frozen vegetables as directed. Drain.
Mix beans and broccoli together as first layer in 9 x 13 inch baking dish .
Top with sliced water chestnuts.
Mix together mushroom soup and sour cream.
Spread this over water chestnuts as the third layer.
Sprinkle package of onion soup mix over sour cream mixture.
Top with Rice Krispies, and drizzle melted butter over all.
Bake at 350℉ (180℃). for 30 minutes.
NOTE: may be made ahead and frozen, omitting Krispies and butter until time to cook.
