10 oz. pkg. lima beans, frozen
1 1/2 c. carrots, thinly sliced
1 c. boiling water
1 1/2 lbs. ground lamb
2 tbsp. onion, chopped
1 tbsp. fat or oil
10 1/2 oz. can cream of mushroom soup
1/3 c. vegetable liquid
1 1/2 tsp. salt
1/4 tsp. thyme
6 tomato slices, 3/4 inch thick
1/2 tsp. salt
2 tbsp. Parmesan cheese, grated

Add lima beans and carrots to boiling water. Cook, covered, until tender, about 15 to 20 minutes. Drain; save cooking liquid. Preheat oven to 350 degrees. Cook ground lamb and onion in fat until lamb is lightly browned and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt, and thyme. Mix well. Pour into a 2 quart casserole. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes. 6 servings.