Baked Lima Bean Tomato Casserole
1 bag (1 pound) HEB lima beans, (2 cups dry)
2 tbsp. vegetable oil
1 cup chopped onion, (1 medium)
1 can (14 1/2 oz) diced Italian seasoned tomatoes
1 teaspoon Tabasco sauce (optional)
1 cup shredded pizza blend cheese
Soak and cook beans according to package instructions. Drain.
Spray a 9 x 13-inch baking dish with non-stick cooking spray. Evenly spread cooked lima be
ans in prepared baking dish. Heat oven to 350 degrees.
Heat skillet over high heat for 3 minutes. Add oil and onions. Reduce heat to medium and f
ry onions until just golden brown (about 5 minutes). Turn off heat.
Add tomatoes and Tabasco Sauce. Season to taste with salt and black pepper, stir to combin
Add ingredients in skillet to the casserole dish. Add the shredded cheese. Stir to combine
Loosely cover with foil and bake casserole for about 25 minutes. Remove foil and bake 5 mo
re minutes until cheese is golden brown.
No Nutritional Information Available