From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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