Baked Lima Bean Casserole
A hearty baked lima bean casserole with sweet brown sugar, crispy bacon, and crunchy gingersnap crust, perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Use three cans of lima beans with juice and reserve the juice from the fourth can in case the casserole dries out.
- Line a 9 x 13-inch pan with gingersnaps and cover with the beans.
- Mix brown sugar and catsup (ketchup) together and pour over the beans.
- Bake, covered, at 400°F (200°C) for 40 minutes.
- Remove the cover and top the casserole with bacon strips.
- Return to the oven uncovered and bake for an additional 20 minutes.
- Serve and enjoy.
Tips & Substitutions
For added flavor, consider sautéing onions or garlic to mix with the beans before baking. If you want a vegetarian version, you can substitute the bacon with smoked paprika for a similar smoky flavor. Gingersnaps can be replaced with crushed graham crackers or vanilla wafers if desired. Make sure to keep an eye on the casserole to prevent it from drying out, using the reserved bean juice as needed.
Serving Suggestions
This Baked Lima Bean Casserole makes a hearty main dish and pairs wonderfully with a fresh green salad or cornbread. For a complete meal, serve it alongside roasted vegetables or a simple coleslaw. It’s a great addition to potlucks and gatherings, complementing other dishes like American recipes or Bonnie'S Baked Ham.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Lima Bean Casserole contains roughly 294 calories, with 7g protein, 66g carbohydrates, and 4g fat. It is a good source of potassium (17% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 2108mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh or frozen lima beans instead of canned?
Yes, you can use fresh or frozen lima beans, but they will require cooking before adding to the casserole. If using fresh, boil them until tender, and for frozen, thaw and drain any excess water before mixing them into the casserole for the best texture.
How can I make this recipe gluten-free?
To make this casserole gluten-free, substitute gingersnaps with gluten-free cookies or crushed gluten-free crackers. Always check labels to ensure all ingredients, including the bacon and ketchup, are gluten-free to avoid any cross-contamination.
What can I add for extra protein?
For extra protein, consider adding cooked ground beef, turkey, or even shredded chicken to the bean mixture. This will enhance the dish's heartiness and make it a more complete meal. Just remember to adjust the baking time slightly if you add more ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).