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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe originally came from the back of a bag of frozen baby lima beans. Cook time will probably vary depending upon whether you use baby limas or fordhook limas. I prefer the fordhook limas, but the store only had baby limas the day I bought the package with this recipe on it. Read more . Prep time includes the time to cook the beans on the stovetop; cook time is oven time. Ingredients:
1-2 cups water |
16 ounce bag frozen lima beans |
14.5 ounce can diced tomatoes (do not drain) |
1/4 cup cracker crumbs |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup grated cheddar cheese |
Directions:
1. Bring water to a boil in saucepan on top the stove. Add beans, stirring until water returns to a boil, then cover and simmer 20-25 minutes or until beans reach desired doneness (don't get them too mushy; remember they will be baking in the oven too!)
2. Drain beans well.
3. Combine tomatoes and cracker crumbs in a saucepan and heat for 2 minutes.
4. Add remaining ingredients and mix well.
5. Pour into 8x8 casserole.
6. Bake for 30 minutes at 350 degrees.
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