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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Lima beans combine nicely with broccoli in this veggie casserole. Water chestnuts and a cereal topping add fun crunch.Ruth Andrewson, Leavenworth, Washington Ingredients:
6 cups frozen chopped broccoli, thawed |
1-1/2 cups frozen lima beans, thawed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1 envelope onion soup mix |
1 can (8 ounces) water chestnuts, drained and chopped |
1/4 teaspoon garlic powder |
3 cups crisp rice cereal, crushed |
1/2 cup butter, melted |
Directions:
1. Place the vegetables in a greased 2-qt. baking dish. Combine the soup, sour cream, soup mix, water chestnuts and garlic powder. Spread over vegetables.
2. Combine cereal and butter; sprinkle over top. Bake, uncovered, at 325° for 30-35 minutes or until edges begin to brown. Yield: 9 servings.
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