Buttery Lima Bean Casserole

This forgotten Southern classic transforms humble lima beans into something extraordinary with a creamy, cheesy sauce and buttery cracker topping. Perfect as a comforting side dish that even vegetable-skeptics will love.

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Course: Side Dish

Cuisine: American, Southern

Keyword: Lima Beans, Casserole, Comfort Food, Vegetable Side Dish

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings: servings

Calories: 325kcal

Equipment

9x13 inch Baking Dish
Large saucepan

Ingredients

2 pounds frozen lima beans can substitute fresh when in season
8 tablespoons unsalted butter divided (1 stick)
1 medium yellow onion finely diced
2 cloves garlic minced
3 tablespoons all-purpose flour or rice flour for gluten-free option
2 cups whole milk or unsweetened almond milk for dairy-sensitive diets
1 cup chicken or vegetable broth
1 cup sharp cheddar cheese shredded
1/2 cup Parmesan cheese freshly grated
1/4 cup sour cream Greek yogurt works as a tangy substitute
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
salt and freshly ground black pepper to taste
1 cup buttery cracker crumbs approximately 25 crackers
2 tablespoons fresh parsley chopped

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook the lima beans according to package directions, but reduce the cooking time by 2-3 minutes. Drain thoroughly and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the butter and onion mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the milk and broth, ensuring no lumps form. Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, approximately 5-7 minutes.
Remove the pan from heat and stir in 3/4 cup of cheddar cheese, 1/4 cup of Parmesan, sour cream, dried thyme, and smoked paprika until smooth. Season with salt and pepper to taste.
Gently fold the cooked lima beans into the cheese sauce, ensuring they're evenly coated. Transfer this mixture to the prepared baking dish, spreading it into an even layer.
Melt the remaining 4 tablespoons of butter and mix with the cracker crumbs, remaining cheese, and 1 tablespoon of parsley. Sprinkle this mixture evenly over the bean mixture.
Bake uncovered for 25-30 minutes until bubbly around the edges and golden brown on top.
Allow the casserole to rest for 5-10 minutes before serving. Garnish with remaining fresh parsley.

Notes

This casserole can be prepared up to 24 hours in advance through step 7, refrigerated covered, then topped and baked when ready to serve. Add 10-15 minutes to the baking time if cooking from refrigerated.

For a lighter version, replace half the butter with olive oil, use reduced-fat cheese and light sour cream, and substitute whole wheat panko breadcrumbs for crackers.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

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