Mushroom Lima Bake Recipe
Ingredients
| 4 medium-sized onions, thinly sliced | ||
| Mushrooms | 1/2 pound, sliced | |
| Butter/Margarine | 4 Tablespoon | |
| Cream and mushroom soup | 1 Can (10oz) | |
| Salt | 1 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cooked package | 3 , drained | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
In a frying pan, saute onions and mushrooms in butter until vegetables are limp.
Stir in cream of mushroom soup, salt, Worcestershire, and pepper.
Combine parboiled limas and mushroom mixture and turn into a buttered 3-quart casserole (preferably one that has a lid if you plan to keep it hot for a picnic).
Sprinkle top with Parmesan cheese, and pour over top heavy cream.
Bake, uncovered, in moderate oven (350°) for 35 to 40 minutes or until casserole bubbles.
Makes 8 to 10 servings.
Stir in cream of mushroom soup, salt, Worcestershire, and pepper.
Combine parboiled limas and mushroom mixture and turn into a buttered 3-quart casserole (preferably one that has a lid if you plan to keep it hot for a picnic).
Sprinkle top with Parmesan cheese, and pour over top heavy cream.
Bake, uncovered, in moderate oven (350°) for 35 to 40 minutes or until casserole bubbles.
Makes 8 to 10 servings.
Chef
