2 (9 oz. each) pkgs. frozen baby lima beans
1 (9 oz.) pkg. frozen cut green beans
1 (9 oz.) pkg. frozen wax beans
Salt to taste
1 c. diced celery
butter
2/3 c. chopped onion
1-1 1/2 c. sliced mushrooms
1-1 1/2 tsp. curry powder
1/2 tsp. pepper
2 tsp. dill weed
1 tsp. ground coriander
1/2 tsp. mace
1/4 tsp. turmeric
2/3 c. heavy cream
1/2 c. slivered almonds
1/3 c. Parmesan cheese, grated
1 (10 1/2 oz.) can condensed cream of celery soup
1 (10 1/2 oz.) can golden mushroom soup

Cook beans individually in water until barely tender, drain. In large skillet, saute celery in 3 tablespoons butter 5 minutes. Add onion and mushrooms and cook until golden. Add curry, dissolved in small amount of water, and remaining seasonings. Stir in soups then cream. Add beans and almonds and put in a baking dish. Sprinkle lightly with cheese and dot with butter. Bake at 325 degrees for 45 minutes or until bubbly and golden brown.