For 4 servings you will need:

1 pkg. (20 oz.) frozen baby lima beans, about 4 c.
2 med. onions, chopped
1 red (or green) pepper, diced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. water
1 c. sour cream
1 to 1 1/2 tsp. curry powder
1/3 c. seasoned bread crumbs
1 tbsp. melted butter
2 strips bacon, cooked crisp and crumbled

Cook the lima beans as directed on package. Drain, saving liquid to add as part of the 1/2 cup water to the soup.

Combine the onion, red pepper, soup and water in a saucepan; heat through. Remove from heat.

Blend sour cream and curry powder into soup mixture. Stir in lima beans.

Turn mixture into a 6-cup casserole.

Combine bread crumbs with melted butter. Stir in bacon crumbles. Sprinkle over lima mixture.

Bake, uncovered, at 350 degrees for 25 minutes or until heated through and crumb topping is browned.

This curried casserole is substantial enough for a main dish when served with a green salad, some bread and a fruit dessert. It also can take the role of a side dish when served with barbecued or boiled meat. For a vegetarian dish, omit the bacon and use some chopped pecans or walnuts in the topping.

Preparation time: 15 minutes. Oven temperature: 350 degrees. Baking time: 30 minutes.

Tips: Assemble this casserole several hours in advance, cover and refrigerate until you are ready to bake. Add minutes to baking time.