How To make Creamed Limas and Corn Parmesan
3 tb Butter
1/4 c Onion, chopped
3 tb Flour
1/2 ts Salt
1 c Milk
1 cn Lima beans, 16oz., drained
Reserve liquid 1 cn Whole kernal corn, 16 oz.
Drained 1/3 c Parmesan cheese, grated
Pepper to taste Heat butter in saucepan and saute onion for about 5 minutes or until tender. Stir in flour and salt until blended. Gradually stir in milk and bean liquid and cook and stir until thickened and smooth. Put beans and corn in buttered 10x6x2 inch baking dish. Sprinkle with Parmesan cheese and pepper and cover with sauce. Bake in a preheated 375 degree oven for 30 minutes or until "hot" and bubbly. Let stand for 5 to 10 minutes before
serving. Randy Rigg
How To make Creamed Limas and Corn Parmesan's Videos
How to Make Succotash with Butter Beans, Corn, and Red Pepper
Test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.
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Recipe! Creamy Chicken & Vegetable Casserole 3 WW Points per Serving!
Subscribe! It's Free! As Promised another super easy delicious and filling low point casserole! Enjoy! Share with a friend!
This is a delicious casserole! Please go to my blog to see the full recipe!
Betty's Leapin' Lima Bean Casserole
Betty demonstrates how to make her luscious Leapin' Lima Bean Casserole. This is a great-tasting casserole, and will perhaps get some of your non-vegetable-eating kids (even big kids) to try some healthy Lima beans!
Leapin' Lima Bean Casserole
(2) 10 to 12 oz. packages frozen Lima beans (I used baby Limas, which are more tender and take less cooking time than other types of green Limas.)
1 stick butter or margarine, melted
1 medium onion, chopped
10.75 oz. can condensed cream of mushroom soup
½ green bell pepper, chopped
1 cup shredded sharp cheddar cheese
Ritz cracker crumbs (approximately 1 inner pack from a box of Ritz crackers, crushed into crumbs)
cooking oil spray
Cook the 2 packages of Lima beans according to package directions, but do not overcook. (Fordhook Lima beans will take longer than baby Lima beans.) Drain Lima beans. In a large mixing bowl, combine the 2 packages of cooked Lima beans with 1 stick melted butter, 1 medium chopped onion, 1 cup shredded cheese, ½ chopped green pepper, and 1 can of cream of mushroom soup. Stir to mix well. Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Sprinkle Ritz cracker crumbs evenly over the top. Bake at 350 degrees about 20 minutes, or until bubbly and browned on top. Do not overcook. This is a great accompaniment to almost any entrée; also, it's a great potluck dish!
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Butter Beans with Shrimp
This is one of those down South comfort foods. Butter beans with shrimp utilizing Camellia brand dried beans and fresh gulf shrimp.
Ingredients
• 2 tbsp oil
• 2 tbsp flour
• 1 lb. large lima beans, cleaned and soaked
• 2 lb. shrimp, peeled and deveined
• 1 onion
• 1 bell pepper
• 2 stalks celery
• 4 cloves garlic
• 2 chilis (optional )
• 2 quarts water
• 1 cup cream
• 2 tbsp vegetable base
• 1/2 bunch green onion
• 1 tbsp parsley
• 2 tbsp shrimp dust
• Creole seasoning
Directions
1. Wash beans and soak them overnight.
2. Heat oil over med heat and whisk in flour. Cook until light brown in color.
3. Add in trinity and garlic, cook until soft.
4. Add in beans and water.
5. Stir seasonings, vegetable base, and shrimp powder.
6. Simmer for 3-4 hours until beans are tender. Add liquid as needed and taste for seasoning .
7. Add in heavy cream and simmer 20 minutes.
8. Add in shrimp, green onion and parsley and cook 15 more minutes.
9. Serve over rice ????
My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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#HotFood #recipe #soup #soup recipe
Fall Corn Saute - A Thanksgiving Tradition
This corn side dish is a Thanksgiving tradition in our house. It's an easy corn sauté kicked up w/bacon, chiles & veg. Beats a traditional succotash recipe.
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