Cheesy & Creamy Lima Beans
Serving Size / Yield
4-6 servings
Ingredients
- two 16-oz. pkg. frozen baby lima beans, thawed
- one 10-oz. can cream of celery soup
- one 10-oz. can cream of onion soup
- 1 sweet red bell pepper, julienned
- one 4-oz. jar sliced mushrooms, drained
- 1/4 C. milk
- 1 C. shredded cheddar-colby cheese
Directions
In a 4- to 6-quart slow cooker, combine lime beans, both soups, bell pepper, mushrooms, and 1/2 teaspoon salt. Stir well. Cover and cook on low for 8-9 hours. Just before serving, stir in milk, remove lima beans to serving bowl, and sprinkle cheese over top.
