Vegetable Butterbean Casserole

Phyllis posted 11-21-99 9:21 AM

Butterbean Casserole

4 large onions, sliced
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (10 3/4 oz) can cream of chicken soup, undiluted
3 (10 ounce) packages of frozen baby lima beans
boiling water
salt and pepper to taste
1 cup heavy whipping cream
1 cup shredded Parmesan cheese

Preheat oven to 350.

Cook beans in enough salted boiling water to cover, uncovered, about 10 minutes, drain well.

While beans are cooking, melt butter in a large skillet, add onions and mushroom, cooking until limp.

Stir in soup and mix well.

Combine beans with soup mixture, pour into a greased 9x13 baking dish. Pour cream over beans and sprinkle with cheese.

Bake 40-45 minutes.

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