Lima Bean And Corn Casserole Recipes

BABY LIMA BEANS AND CORN

Baby Lima Beans and Corn image

A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!

Provided by Seasoned Cook

Categories Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Steps:

In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!

Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4

LIMA BEAN SALAD

Lima Bean Salad image

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

Steps:

For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

LIMA BEAN AND CORN CASSEROLE

Lima Bean and Corn Casserole image

Make and share this Lima Bean and Corn Casserole recipe from Food.com.

Provided by Gwanny Hill

Categories Corn

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups frozen lima beans
1 1/2 cups frozen whole kernel corn
1/4 cup butter, melted
3/4 cup spring onion, chopped
1/4 cup flour
1 1/2 cups milk
1 teaspoon salt
1 1/2 cups grated sharp cheddar cheese, divided
1/4 cup chopped pimiento
1 (8 ounce) can sliced water chestnuts
breadcrumbs or crushed potato chips, for topping

Steps:

Cook lima beans and corn together, following package directions.
Drain.
Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
Blend in the flour, milk, salt and one cup of grated cheese.
Cook until the sauce begins to thicken; add pimento and water chestnuts.
Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.

Nutrition Facts : Calories 312.3, Fat 15.1, SaturatedFat 9.3, Cholesterol 43.9, Sodium 608.9, Carbohydrate 32.5, Fiber 6.8, Sugar 2.2, Protein 13.8

CLASSIC LIMA BEAN CASSEROLE

Classic Lima Bean Casserole image

An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1/2 pound bulk sage pork sausage
2 packages (10 ounces each) frozen lima beans
2 medium carrots, thinly sliced
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

Steps:

In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.

Nutrition Facts :

LIMA BEAN CASSEROLE

Lima Bean Casserole image

When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!-Tickle Ragland, Hodgenville, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 6

Ingredients

2 cups frozen baby lima beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped celery
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup seasoned bread crumbs

Steps:

In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

GREEN BEAN AND CORN CASSEROLE

Green Bean and Corn Casserole image

Ideal for potlucks. Every time I make it, I get requests for the recipe.

Provided by Wendy

Categories Side Dish Casseroles Green Bean Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 (14.5 ounce) can French-cut green beans, drained
1 (14.5 ounce) can corn, drained
1 (10.75 ounce) can cream of celery soup
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup diced celery
½ cup onion, chopped
1 sleeve buttery round crackers (such as Ritz®), finely crushed
¼ cup butter, melted
7 tablespoons slivered almonds

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 21 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 3.2 g, Protein 8.2 g, SaturatedFat 9.6 g, Sodium 749.3 mg, Sugar 3.7 g

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.

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