Lima Beans And Cabbage Casserole
A hearty casserole combining tender cabbage, creamy lima beans, and crunchy bread topping, perfect for comforting family meals and those who enjoy wholesome, savory flavors.
Ingredients
Instructions
- Cut the cabbage into fourths and boil in salted water until tender.
- In a separate pot, combine beans, evaporated milk, butter, salt, and pepper. Bring to a boil.
- Dissolve cornstarch in 1/2 cup water and add to the bean mixture. Cook until smooth and thickened.
- Layer the cooked cabbage and bean mixture into a casserole dish until full.
- Top the casserole with bread slices cut into fourths.
- Bake until the bread is golden brown.
Tips & Substitutions
For best results, choose fresh cabbage that feels heavy for its size. If you prefer, fresh lima beans can be used instead of canned, but they will require additional cooking time. If you want a creamier texture, consider adding a bit of cream cheese to the bean mixture. For a crunchy topping, try mixing in some grated cheese with the bread before baking.
Serving Suggestions
This casserole is hearty enough to be a main dish, but it pairs well with a light salad or steamed vegetables for a balanced meal. Consider serving it alongside a warm bread roll or a slice of the Cranberry Swirl Coffeecake for a delightful contrast in flavors. A dollop of sour cream can also add a nice touch on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the casserole with foil to prevent the bread from burning, and reheat in the oven at 350°F until warmed through. Alternatively, you can microwave individual portions, but the bread may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Lima Beans And Cabbage Casserole contains roughly 1210 calories, with 11g protein, 78g carbohydrates, and 103g fat. It is an excellent source of dietary fiber (91% of the Daily Value), iron (55% of the Daily Value), and calcium (35% of the Daily Value). Note that it is relatively high in sodium, at 1769mg per serving (77% 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 frozen lima beans instead of canned?
Yes, you can use frozen lima beans in place of canned. Just be sure to thaw them first and adjust the cooking time accordingly, as they may require a bit longer to soften. This will ensure that they blend well with the other ingredients in the casserole.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage and store it covered in the refrigerator for up to 24 hours. When you're ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
Can I substitute the cabbage with another vegetable?
Yes, if you're looking for a different flavor or texture, you could substitute the cabbage with kale or collard greens. Both will add a unique taste and pair well with the lima beans. Just be sure to adjust the cooking time as needed to ensure they are tender.
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).