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Scalloped Lima Beans
 
 

1½ cups dry lima beans (or No. 2 can) 1 small onion, diced ½ teaspoon salt 1 cup celery, diced 2 tablespoons green pepper, chopped 1 can condensed tomato soup  ½ cup water 2 tablespoons melted butter  1/8 teaspoon pepper Salt to taste If dry lima beans are used, soak for six to eight hours, then cover with boiling water, add onion and cook slowly until tender. Add ½ teaspoon salt during last part of cooking. Drain. Then add celery, green pepper, tomato soup, water, melted butter and salt to taste. Pour into greased casserole, sprinkle with buttered bread crumbs if desired, or bacon strips, and bake at 400° F. for thirty minutes. (For buttered bread crumbs, melt 1 T butter and mix in ½ cup dried bread crumbs.)

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.