From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 350 degrees. Saute onions and celery in butter about 5 minutes. Add mushrooms and saute 5 minutes longer. Remove from heat. Add lima beans, salt, pepper, and nutmeg, mixing well. Stir in cream and sherry. Transfer mixture to an ungreased 2-quart casserole. Can be prepared to this point, covered, and refrigerated. When ready to serve, bake uncovered 30 to 45 minutes.
SERVINGS: 10
- 4 medium-sized yellow onions, coarsely chopped
- 5 celery stalks, sliced into 1/4-inch pieces
- 1 cup butter
- 1/4 pound fresh mushrooms, sliced, or 1 (4-ounce) can sliced mushrooms, drained
- 2 (10-ounce) packages frozen baby lima beans, cooked and drained
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 1/4 cup dry sherry
TO PREPARE:
Preheat oven to 350 degrees. Saute onions and celery in butter about 5 minutes. Add mushrooms and saute 5 minutes longer. Remove from heat. Add lima beans, salt, pepper, and nutmeg, mixing well. Stir in cream and sherry. Transfer mixture to an ungreased 2-quart casserole. Can be prepared to this point, covered, and refrigerated. When ready to serve, bake uncovered 30 to 45 minutes.
SERVINGS: 10
