Best 9 Lima Bean And Tomato Casserole Recipes

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"Lima Bean and Tomato Casserole" is a gourmet delight that offers a delectable fusion of flavors and textures. This enticing dish, characterized by the tender lima beans, succulent tomatoes, and an array of herbs and spices, has garnered immense popularity among food enthusiasts. Whether you seek a comforting side dish, a wholesome vegetarian main course, or a dish to impress guests, "Lima Bean and Tomato Casserole" fits the bill with its versatility and lip-smacking taste.

Let's cook with our recipes!

LIMA BEAN AND TOMATO CASSEROLE



Lima Bean and Tomato Casserole image

from loyalty cookbook 1953 it calls for sugar in recipe i wouldn't use it but the option is there for you and i think you could use frozen beans and not need to cook them up but if you are cooking up a pot of beans this gives you a different meal to use .and i think this could be a frozen make ahead meal pretty easily

Provided by Dienia B.

Categories     Beans

Time 4h

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups lima beans, dry
5 cups water
4 slices bacon, cut in 1 inch squares
1/3 cup celery, chopped
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
1 garlic clove
2 tablespoons flour
1 1/2 cups tomatoes, canned
2 teaspoons salt
1 teaspoon pepper
2 tablespoons sugar (optional)

Steps:

  • put limas in cold water and boil until tender ,drain.
  • place in 1 1/2 quart casserole.
  • cook bacon in skillet.
  • add celery.
  • onions pepper and garlic.
  • cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ) pour this sauce over beans( mix).
  • cover and bake 1 hour at 300 degrees.

Nutrition Facts : Calories 138.8, Fat 4.1, SaturatedFat 1.3, Cholesterol 5.4, Sodium 1483.7, Carbohydrate 20.3, Fiber 4.9, Sugar 2.6, Protein 6.1

TOMATO-BASIL LIMA BEANS



Tomato-Basil Lima Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 22m

Number Of Ingredients 0

Steps:

  • Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
  • Photograph By Antonis Achilleos

SKILLET LIMA BEANS



Skillet Lima Beans image

Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet-cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings (3 1/2 cups)

Number Of Ingredients 10

1/2 pound thick-cut bacon
1 tablespoon unsalted butter, plus more as needed
1 white onion, chopped (about 1 cup)
2 cups fresh or frozen lima beans, thawed if frozen
1 clove garlic, minced
2 cups chicken broth
1/2 red bell pepper, chopped (about 2/3 cup)
1/2 pint cherry tomatoes, halved (about 1 cup)
Juice of 1/2 lemon (1 1/2 tablespoons)
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
  • Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
  • Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

LIMA BEAN CASSEROLE



Lima Bean Casserole image

My kids hated this dish when they were small but now they request it. Try it!

Provided by E R

Categories     Vegetables

Time 55m

Number Of Ingredients 7

2 Tbsp butter or olive oil
1 small onion, chopped fine
1 medium red or green pepper, chopped
3 c frozen lima beans
1 can(s) cream of celery soup
1/2 c bread crumbs
1/2 - 3/4 c grated cheddar cheese

Steps:

  • 1. Saute the onion and pepper in the butter or olive oil just until tender. Mix well with the beans and soup.
  • 2. Pour mixture into a 2 to 3-quart baking dish. Top with the bread crumbs and grated cheese.
  • 3. Bake in a preheated oven at 350 degrees for 30 to 40 minutes.

LIMA BEAN CASSEROLE



Lima Bean Casserole image

When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!-Tickle Ragland, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 6

2 cups frozen baby lima beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped celery
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup seasoned bread crumbs

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.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

CLASSIC LIMA BEAN CASSEROLE



Classic Lima Bean Casserole image

An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

1/2 pound bulk sage pork sausage
2 packages (10 ounces each) frozen lima beans
2 medium carrots, thinly sliced
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

Steps:

  • In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.

Nutrition Facts :

LIMA BEAN CASSEROLE



Lima Bean Casserole image

This is a lovely way to serve lima beans. They make a beautiful presentation on a buffet and it is nice to serve a different veggie once in a while. You can make ahead in the AM but do not put the crumbs, butter & cheese until later. Bring out from fridge, bring it to room temperature and then heat oven to 350°F. Place in preheated oven for approx 20 minutes, take out of the oven & sprinkle on the cheese, crumbs & butter return to oven. Place it approx 6 inches below broiler and broil for approx 10 minutes or until the crumb mixture is golden and the casserole is heated through.

Provided by Bergy

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups frozen lima beans
1/4 cup butter or 1/4 cup margarine
1/2 cup celery, chopped
1/4 cup onion, minced
1/4 cup mayonnaise
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
1/4 cup breadcrumbs

Steps:

  • Cook the lima beans until tender 8-10 minutes.
  • Melt 2 tbsp of butter (margarine) in a saucepan and add celery and onion.
  • Cook for about 4 minutes.
  • Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans.
  • Transfer to an oven proof dish.
  • Combine remaining cheese, butter and bread crumbs.
  • Sprinkle over the beans.
  • Broil 2-3 minutes until cheese has melted and the top is golden.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS



Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Categories     Onion     Tomato     Side     Sauté     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Corn     Lima Bean     Fall     Summer     Healthy     Low Cholesterol     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • Stir in basil and serve.

BEAN CASSEROLE ROAST



Bean Casserole Roast image

This bean roast with veggies and a tomato paste base is a steal from my ex-boyfriend's family...it is a hit at huge events. Just keep in the slow cooker and serve straight to guests' plates!

Provided by Leanne Cheng

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 10

Number Of Ingredients 13

1 ½ pounds bulk mild Italian sausage
2 medium onions, chopped
1 cup chopped celery
1 cup condensed tomato soup
1 cup white sugar
1 tablespoon prepared yellow mustard
½ tablespoon chili powder
1 (16 ounce) can lima beans, drained
1 (16 ounce) can baked beans with pork
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can yellow wax beans, drained
1 (12 ounce) can tomato paste
3 slices bacon, or more to taste

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.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 58.4 g, Cholesterol 32.8 mg, Fat 15.5 g, Fiber 9.2 g, Protein 19.5 g, SaturatedFat 5.2 g, Sodium 1591 mg, Sugar 31.9 g

Tips:

  • For the best flavor, use fresh lima beans and tomatoes. If fresh lima beans are unavailable, frozen or canned lima beans can be used, but the texture will be slightly different.
  • If you don't have any diced tomatoes on hand, you can use a can of diced tomatoes instead. Just be sure to drain the tomatoes before adding them to the casserole.
  • Feel free to add other vegetables to the casserole, such as corn, bell peppers, or zucchini.
  • If you want a cheesier casserole, you can add a cup of shredded cheddar cheese or mozzarella cheese to the top before baking.
  • Serve the casserole with a side of cornbread or biscuits for a complete meal.

Conclusion:

Lima bean and tomato casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover lima beans and tomatoes. With its creamy sauce, tender lima beans, and juicy tomatoes, this casserole is sure to be a hit with the whole family.

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