1 pkg. frozen baby limas
1 pkg. frozen Fordhook limas
1 lb. mushrooms
1 onion, chopped
10 ribs celery, cut
1 tbsp. sherry (opt.)
1/2 tsp. salt
1/2 c. butter
1/2 c. cream
2 tbsp. flour
1/8 tsp. pepper

Cook beans until just tender. Saute onion, and celery in butter. Add mushrooms and cook 1 minute longer. Stir in flour, salt and pepper and add cream. Cook to boiling. Add cooked beans and turn into buttered casserole. Bake until bubbly. Sherry can be stirred in before serving.