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Lima Bean and Zucchini Casserole Recipe
|Frozen small limas||10 Ounce (1 Package)|
|Boiling salted water||1 Cup (16 tbs)|
|Zucchini||4 Medium, scrubbed, stemmed, cut into thin slices|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Canned mushroom soup||10 1⁄2 Ounce (1 Can)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Teaspoon|
|Sliced almonds||1⁄3 Cup (5.33 tbs), mixed with 1 tablespoon melted butter|
|Melted butter||1 Tablespoon (Mixed With Sliced Almonds)|
Calories 205 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 5.4 mg1.8%
Sodium 438.3 mg18.3%
Total Carbohydrates 27 g9.1%
Dietary Fiber 4.7 g19%
Sugars 2.9 g
Protein 7 g13.7%
Vitamin A 10.8% Vitamin C 43.3%
Calcium 5.5% Iron 12.7%
*Based on a 2000 Calorie diet
Add zucchini to casserole with mushrooms, mushroom soup, onion, salt, and parsley; mix until blended.
Cover the casserole and bake in moderate oven (350°) for 35 minutes.
Remove from oven, sprinkle with almonds that have been mixed with the melted butter.
Put back into oven, uncovered, and continue to bake for 15 minutes, or until the zucchini is tender but still slightly crisp.
Makes about 6 servings.