Homestead Lima Bean And Bacon Casserole Food

HOMESTEAD LIMA BEAN AND BACON CASSEROLE

Steps:

• Spray 1 1/2 quart casserole dish with non-stick cooking spray.
• Layer drained lima beans over the bottom of the casserole dish.
• In a saucepan, melt 1 tablespoon butter over medium heat.
• Add in the flour and whisk for 1 minute.
• Slowly add in 1/2 cup reserved bean cooking liquid; whisk until thickened and smooth.
• Add in the brown sugar, mustard, and lemon juice; stir to combine.
• Season to taste with salt and pepper and pour over lima beans.
• In a small bowl, mix together the bread crumbs, melted butter, and cheese.
• Spoon evenly over the beans.
• Lay bacon strips over the top and bake in a 350° oven for about 30 minutes or until the bacon is crisp.

SAUTEED LIMA BEANS WITH BACON

Steps:

• Cook 3 strips bacon in a large skillet over medium heat until crisp, 10 minutes; drain on paper towels and crumble. Cook 1 chopped small shallot in the drippings, 1 minute. Add 1/2 cup water, two 10-ounce boxes thawed frozen lima beans and 1/4 teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.

LIMA BEAN CASSEROLE

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.

LIMA BEAN CASSEROLE

Steps:

• If you are using fresh or frozen cover the beans with water and bring to a boil, skim the surface& simmer untiltender about 25 minutes for fresh, 6 minutes for frozen.
• Canned Lima beans just heat& drain throughly.
• Grease an oven proof pan (Deep Casserole).
• Fry the bacon until translucent,m add onions& pepper saute for about 6 minutes Add beans and cook until hot, stirring frequently About 5 minutes.
• Add tomatoe sauce& stewed tomatoes.
• Cover and simmer for 10 minutes.
• Uncover and simmer until most of the juice has evaporated about 20 minutes.
• Pour into the casserole dish.
• You can do the recipe up to here the day ahead, refrigerate. Bring to room temperature before putting in the oven) Heat oven to 450 degrees F.
• Sprinkle with the cheese, bake until hot with the cheese is melted and lightly browned Apprx 20-25 minutes.
• If you are going from start to finish with this recipe without refrigerating you will only want to have it in the oven for apprx 15 minutes just to get the lovely color to the cheese and have it bubbly
• Serve immediately - hot

BEAN CASSEROLE ROAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook sausage into the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a roasting dish. Saute onions and celery in the hot skillet until onions are translucent, about 5 minutes. Drain and discard excess grease; transfer vegetables to the roasting dish.
• Combine tomato soup, sugar, mustard, and chili powder in a bowl. Stir into the sausage mixture. Add lima beans, baked beans with pork, kidney beans, and wax beans to sausage. Mix to combine. Spread tomato paste over casserole. Top with bacon strips.
• Bake in the preheated oven until bacon is browned and casserole is heated through, about 1 hour.

HOMESTEAD COWBOY BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
• Cook on Low, stirring often, about 4 hours.

QUICK LIMA BEAN CASSEROLE

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towel; drain, reserving 1 tablespoon of the drippings. Saute onion in drippings until tender. Stir in soup, cheese, beans and bacon. Cover and simmer over low heat for 5 minutes or until the cheese melts. Spoon into an ungreased 1-1/2-qt. casserole. , Cover and bake at 350° for 20-30 minutes or until casserole is bubbly and beans are tender. Garnish with additional cheese if desired.