Lima Bean Delight
32 oz. Frozen lima beans, cooked and drained
½ t. Olive oil
¼ Onion, chopped
2 T. Margarine or butter
¼ C. All-purpose flour
2 C. Milk (Skim or Low-Fat)
Pepper to taste
8 oz Sharp cheddar cheese, sliced
4 oz. Jar diced pimientos
2 T. Ketchup
1 Package (~ 30 crackers) of crushed Ritz
1 Medium pot
1 Medium saucepan
3 Quart casserole dish
Cook limas according to package directions.
Coat bottom of saucepan with a ½ tablespoon of olive oil. Sautee onions on medium heat until tender.
Melt 2 tablespoons margarine or butter in saucepan over low heat; blend in flour. Heat milk to lukewarm, then add milk and pepper to saucepan. Turn heat to medium-high, stirring constantly until thick and bubbly. Once sauce reaches desired thickness, reduce heat to low. Add cheese slices and stir until melted.
Heat oven to 350ºF. Add pimentos, Ketchup, and beans to cheese sauce, stir. Pour into 3-quart casserole dish. Sprinkle Ritz crackers over casserole, then bake at 350ºF for 30 minutes or until bubbly.
I find it easiest to crush Ritz crackers by putting them in a sandwich bag and rolling with a rolling pin. A water bottle also works well if you don't have a rolling pin!
You can switch up the Olive Oil and Margarine/Butter if you only have one. Any type of milk is fine in the recipe, I prefer skim because it's the healthiest. You can switch up the type of cheese if you want to give it a different flavor, but I recommend a stronger cheese. The pimientos and ketchup are optional, don't rush out to the store for them. Experiment with something else instead (red peppers?), or go without.
Servings: 8 people
Prep and Cooking Time: 1 hour