2 (10 oz.) pkgs. frozen lima beans, cooked and drained
1/4 c. butter
2 tbsp. chopped parsley
1/4 c. chopped onion
2 tbsp. flour
2 chicken bouillon cubes, dissolved in 1 c. boiling water
1 (8 oz.) can mushrooms, drained

Preheat oven to 350 degrees. Place beans in 2 quart casserole. Set aside. Saute parsley and onion in butter in small pan. Remove from heat and stir in flour. Add chicken bouillon and mix well. Add mushrooms. Pour sauce over beans. Bake 20 to 30 minutes or until bubbly. Serves 8.