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Mushroom Lima Bake Recipe
|Onions||4 Medium, thinly sliced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Frozen baby limas||30 Ounce, cooked in 3/4 cup water for 5 minutes, drained (3 Packages, 10 Ounce Each)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Calories 359 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 43.5 mg
Sodium 677.7 mg28.2%
Total Carbohydrates 41 g13.6%
Dietary Fiber 8.4 g33.7%
Sugars 5.5 g
Protein 14 g28.1%
Vitamin A 13.1% Vitamin C 28.7%
Calcium 16.5% Iron 18%
*Based on a 2000 Calorie diet
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.