Lima Bean Casserole
Yield
servingsPrep
10 minCook
12 hrsReady
12 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
onions
slice thin |
|
| 30 | ounces |
lima beans
thawed from frozen |
|
| 2 | cans |
soup, cream of celery
|
|
| 2 | 4-ounce |
mushrooms, canned
drain juice |
|
| 1 | 2-ounce jar |
pimentos
chopped, drained |
|
| 2 | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
dill weed
dried |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
onions
slice thin |
|
| 867 | ml/g |
lima beans
thawed from frozen |
|
| 2 | cans |
soup, cream of celery
|
|
| 2 | 4-ounce |
mushrooms, canned
drain juice |
|
| 1 | 2-ounce jar |
pimentos
chopped, drained |
|
| 1E+1 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
dill weed
dried |
|
| 118 | ml |
heavy whipping cream
|
|
| 237 | ml |
Parmesan cheese
grated |
|
Directions
Combine all ingredients except last 2 in crockpot; stir well.
Cover and cook on low 10 to 12 hrs.
Just before serving, stir in cream and stir well.
Sprinkle with cheese.
