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Ingredients:
- 1/4 cup chopped onion
- 2 17-ounce cans whole kernel corn
- 1 17-ounce can lima beans, drained
- 1 10 ½ -ounce can condensed cream of celery saltine crackers (33 crackers)
- 1/2 cup shredded Swiss cheese
- 1/4 cup milk
- 1/4 cup chopped canned pimiento Dash pepper
- b1 tablespoon butter or margarine.
- 2 17-ounce cans whole kernel corn
- 1 17-ounce can lima beans, drained
- 1 10 ½ -ounce can condensed cream of celery saltine crackers (33 crackers)
- 1/2 cup shredded Swiss cheese
- 1/4 cup milk
- 1/4 cup chopped canned pimiento Dash pepper
- b1 tablespoon butter or margarine.
Preparation Method:
In 2 ½ -quart casserole micro-cook onion in 2 tablespoons water, covered, till onion is tender, 1 ½ minutes; drain. Drain corn, reserving ¾ cup of the liquid. In same casserole mix onion, reserved corn liquid, corn, lima beans, soup, 1 ¼ cups of the crumbs, Swiss cheese, milk, pimiento, and pepper.
In small bowl micro-melt the butter 30 to 40 seconds; toss with remaining ¼ cup crumbs. Set aside. Micro-cook casserole, uncovered, 18 minutes, stirring every 5 minutes. Let stand 2 to 3 minutes before serving. Sprinkle with reserved buttered crumbs; garnish with parsley and cherry tomatoes, if desired. Makes 12 servings.
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