Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Lima Bean Casserole

Southern Living





List of Ingredients



• 2 cups water
  
• 4 cups fresh, shelled baby lima beans or 2 (10 ounce) packages frozen
  
• 4 slices bacon
  
• 2 tablespoons flour
  
• 3 tablespoons brown sugar
  
• 1 1/2 teaspoons salt
  
• 1/4 teaspoon pepper
  
• 1 1/2 tablespoons dry mustard
  
• 1 1/2 tablespoons lemon juice
  
• 1/2 cup dry bread crumbs
  
• 2 tablespoons butter or margarine, melted
  
• 1/2 cup (2 ounces) shredded cheddar cheese
  






Instructions



1. Cook limas in water until tender, about 20 minutes; drain, reserving 1 cup liquid ( add water to make 1 cup if necessary). Place limas in a lightly greased 8" square baking dish; set aside.
   
2. Cook bacon until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
   
3. Heat bacon drippings in skillet; add flour, stirring until smooth. Cook 1 minure, stirring constantly. Gradually add reserved bean liquid; cook over medium heat stirring constantly, until mixture is thickened. Stir in brown sugar and next 4 ingredients. Pour sauce over beans. Combine bread crumbs and butter; sprinkle over top. Bake at 350 for 25 minutes; sprinkle with cheese. Bake an additional 5 minutes or until cheese melts. Sprinkle with bacon.
   
4. Servings: 6