Lima Bean Casserole

A Unique Southern Casserole

Southerners are famous for making a casserole out of anything, even pineapple.

If you’re looking for a different casserole to serve with your holiday meal, this Lima Bean Casserole is totally easy. Just cook some frozen lima beans and mix in a can of  condensed cream of celery soup. You could use cream of mushroom instead if you like it better.

I also add in a small jar of diced pimentos. They add a little flavor and give the casserole a festive touch. Some onion that has been cooked in a little butter and a whole bunch of cheddar cheese also help flavor the casserole. Cuz let’s face it. Lima beans don’t have a whole lot of flavor on their own.

More cheddar cheese and some crushed Ritz crackers go on top. You could also do a French-fried onion topping.

Make Ahead

This easy casserole can be assmebled up to 24 hours in advance. Cover in plastic wrap and refrigerate. Wait to sprinkle the cracker crumb topping on just before baking.

Variations

• Add some crumbled, cooked bacon for a little smoky flavor.
• For a little spice, add 1/4 to 1/2 teaspoon of cayenne pepper.
• Use condensed cream of chicken soup or condensed cream of mushrrom soup instead of celery.
• Add a 1/2 cup of French Fried Onions to the topping.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. Reheat in a 325 degree oven to crisp the cracker topping back up.

Try These Other Casserole Recipes

• Cheesy Squash, Zucchini, and Corn Casserole
• Butternut Squash Casserole
• Spinach and Cheese Casserole
• Old-Fashioned Cabbage Casserole
• Sweet Potato Casserole with Marshmallows