|by Linda Fraser|
The appeal of beans and other dried legumes lies partly in their ability to keep well for long periods of time.
81 - 90 of 308 for lima bean soup
Cook baby lima beans and drain. Combine ... cream of mushroom soup and small amount ... rings on top of casserole and heat until onions are browned on top.
Brown sausage and ... and pork and beans in large bowl. ... carefully. Add tomato soup, mustard and ... with grated cheese. Bake at 350 degrees for 1 hour.
Brown sausage; if ... chili powder, tomato soup and paste and ... Drain all the beans and mix all ... layer bacon strips on top. Bake 1 hour at 350 degrees.
Drain all beans except chili beans and pork and beans. Mix all ingredients together and cook until sausage and onions are done.
Drain the four cans of beans and mix together in a large casserole dish. Add all other ingredients and bake uncovered at 350 degrees for 1 1/2 hours.
Cook vegetables until barely tender; drain. Blend soup and sour cream ... substitute 1 (10 oz.) package frozen California vegetables for frozen lima beans.
Stir together broccoli and lima beans. Place in ... vegetable layer. For topping, combine butter and cereal. Sprinkle over all. Bake at 325 for 30 minutes.
Cook lima beans as directed on ... cup water to soup. Combine onion, ... in bacon. Sprinkle of lima mixture. Bake at 350 degrees for 30 minutes. Serves 4.
Brown sausage with ... Drain cans of beans except for pork and beans and chili beans. Add the rest of the ingredients. Bake at 350 degrees for 45 minutes.
Brown sausage; saute ... tomato paste, tomato soup, dry mustard, ... Drain all the beans except the baked ... at 350 degrees in covered pan for 2 hours.
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