Mushroom Lima Bake
Mushroom Lima Bake is a hearty, comforting casserole combining tender lima beans with sautéed onions and mushrooms, enriched with creamy mushroom soup and Parmesan cheese. Perfect for family dinners or gatherings, its savory flavors and creamy texture make it a crowd-pleaser for those who enjoy rustic, wholesome dishes.
Ingredients
Instructions
- Cook the lima beans in 3/4 cup water for 5 minutes, then drain.
- Slice the onions and mushrooms, then sauté them in margarine and salt until onions are cooked.
- Add the can of cream of mushroom soup to the sautéed vegetables and mix well.
- Combine the cooked lima beans with the soup mixture and transfer to a buttered 3-quart casserole dish.
- Sprinkle the top with Parmesan cheese and pour heavy cream over the top.
- Bake at 350°F (175°C) for 30 to 40 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme to the sautéed onions and mushrooms. If you want to lighten the dish, substitute the heavy cream with half-and-half or a plant-based cream. You can also use fresh lima beans if available, but they will need longer cooking time. If you're short on time, frozen mixed vegetables can be a quick substitute.
Serving Suggestions
This Mushroom Lima Bake is a hearty side dish that pairs beautifully with roasted chicken or grilled fish. To enhance the meal, serve it alongside a fresh green salad or crusty bread. For a vegetarian option, add a side of roasted vegetables or a light soup. It complements well with American recipes like the Pink Pina Colada Pie for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions until warm, stirring occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Lima Bake contains roughly 239 calories, with 6g protein, 12g carbohydrates, and 19g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 924mg per serving (40% 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 other types of beans instead of lima beans?
Yes, you can substitute lima beans with other varieties like navy beans or cannellini beans. Adjust the cooking time accordingly as different beans may require different cooking durations. However, the flavor and texture will differ slightly, so choose a bean that you enjoy.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it, and refrigerate. When ready to bake, simply take it out of the fridge and let it sit at room temperature for about 30 minutes before popping it in the oven. This allows for even cooking.
Is there a gluten-free option for the cream of mushroom soup?
Yes, you can use gluten-free cream of mushroom soup available in stores or make your own using gluten-free flour. This way, you can enjoy the dish without gluten issues while maintaining the creamy texture and flavor.
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).