1428 - Broccoli and Lima Bean Casserole#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1428 - Broccoli and Lima Bean Casserole#
(by Shirley McNevich)
1 1/2 cups fresh or frozen lima beans (thawed)
2 cups fresh or frozen broccoli (thawed)
1 cup water chestnuts
1 cups Breakstone's sour cream
1 envelope Lipton dry onion soup mix
1 - 10.75oz Campbell's cream of mushroom soup
2 slices buttered bread
Spray a casserole dish with Pam. In a saucepan over medium heat
add the lima beans with 1 tsp. salt and water--cook until tender, then
drain. In a saucepan over medium heat add broccoli with 1 tsp. salt
and water--bring to boil, then cook for 4 minutes and drain. Add
drained lima beans and drained broccoli to the prepared casserole
dish. Drain water chestnuts and add to the casserole. Add the onion
soup mix to the sour cream--stir. Add sour cream mixture and
mushroom soup to the casserole--stir the whole thing until mixed. Cut
the buttered bread into small pieces. Add the buttered bread pieces
evenly on top. Bake at 350 degrees for 35-40 minutes or until hot.
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