#1428 - Broccoli and Lima Bean Casserole

(by Shirley McNevich)

1 1/2 cups fresh or frozen lima beans (thawed)
2 cups fresh or frozen broccoli (thawed)
1 cup water chestnuts
1 cups Breakstone's sour cream
1 envelope Lipton dry onion soup mix
1 - 10.75oz Campbell's cream of mushroom soup
2 slices buttered bread

Spray a casserole dish with Pam. In a saucepan over medium heat add the lima beans with 1 tsp. salt and water--cook until tender, then drain. In a saucepan over medium heat add broccoli with 1 tsp. salt and water--bring to boil, then cook for 4 minutes and drain. Add drained lima beans and drained broccoli to the prepared casserole dish. Drain water chestnuts and add to the casserole. Add the onion soup mix to the sour cream--stir. Add sour cream mixture and mushroom soup to the casserole--stir the whole thing until mixed. Cut the buttered bread into small pieces. Add the buttered bread pieces evenly on top. Bake at 350 degrees for 35-40 minutes or until hot.