Hot Lima Casserole
A warm, cheesy casserole combining tender lima beans, green chilies, and a creamy mushroom sauce, perfect for comforting family dinners and vegetable lovers alike.
Ingredients
Instructions
- Cook limas according to package directions.
- In a saucepan, cook cream of mushroom soup, cheddar cheese, and pepper until the cheese melts.
- Add butter to the soup mixture and stir well.
- Put the cooked beans into a greased casserole dish.
- Pour the soup mixture over the beans and stir to combine.
- Bake at 350°F for 25 to 30 minutes until hot and bubbly.
Tips & Substitutions
For added depth of flavor, consider sautéing onions or garlic in the butter before adding to the soup mixture. If you don't have green chili peppers, diced jalapeños or even a splash of hot sauce can be a great substitute. To lighten the dish, you could use reduced-fat cheese or a non-dairy alternative. This recipe is versatile and can be adapted to fit various dietary needs, including vegetarian recipes.
Serving Suggestions
This Hot Lima Casserole pairs beautifully with a fresh green salad or crusty bread, making it a hearty main or side dish. For a complete meal, consider serving it alongside roasted chicken or fish. It also complements classic American recipes, so feel free to experiment with side dishes like Au Gratin Potatoes And Ham for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also reheat individual portions in the microwave for a quick meal, but ensure they're covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Lima Casserole contains roughly 641 calories, with 6g protein, 26g carbohydrates, and 59g fat. It is an excellent source of vitamin C (146% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2023mg per serving (88% 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 limas instead of frozen?
Yes, you can use fresh limas! Just make sure to cook them until tender before adding them to the casserole. Fresh beans may require a longer cooking time, so adjust accordingly. Soaking them overnight can also help reduce cooking time.
What can I substitute for cream of mushroom soup?
If you're looking for a substitute for cream of mushroom soup, you can use a homemade white sauce or a mixture of sour cream and broth. This will give you a similar creamy texture without the canned soup. Another option is to use cream of chicken soup if you're not strictly vegetarian.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, remove the cover and add a few extra minutes to the baking time to ensure it's heated through.
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).