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Spanish Lima Bean Casserole

  • Makes one casserole.


  • 2 cans green lima beans
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup tomatoes, chopped and drained (okay to use canned tomatoes)
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 2-3 Tablespoons Worcestershire sauce
  • 2-3 Tablespoons hot sauce
  • Velveeta cheese, sliced


Preheat oven to 350°. Cook lima beans until tender, about 30 minutes. (Note: if using canned lima beans, there is no need to cook.) Drain and set aside. Sauté onion and green pepper in butter until tender and golden in color. Add tomatoes and cook 10 minutes. Add seasonings and beans; simmer a few more minutes. In a buttered casserole dish, add a layer of bean mixture and cheese. Do another layer of beans and cheese. Bake for 30 minutes or longer, until bubbly all over.

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