Butter Bean-Broccoli Casserole Recipe




Butter Bean-Broccoli Casserole Ingredients

1 package frozen baby lima beans
2 package frozen chopped broccoli
1 can cream mushroom soup
1 cup sour cream
1 package dry onion soup mix
1 can sliced water chestnuts
3 cup rice krispies
1 1/2 sticks butter, melted

A Recipe for
Butter Bean-Broccoli Casserole

 

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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This is a recipe for Butter Bean-Broccoli Casserole from the recipe cookbook of Recipes-to-go (Bean)


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Butter Bean-Broccoli Casserole

I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.

Sharon Stone






Butter Bean-Broccoli Casserole Directions

Prepare frozen vegs. as directed. Drain. Mix beans and broccoli
together as first layer in 9 x 13" baking dish. Top with sliced water
chestnuts.
Mix together mushroom soup and sour cream. Spread this over wter
chestnuts as the third layer.
Sprinkle package of onion soup mix over sour cream mixture. Top
with Rice Krispies, and drizzle melted butter over all. Bake at 350
F. for 30 minutes.
NOTE: may be made ahead and frozen, omitting Krispies and butter
until time to cook.

Serves: 1

 

 

 

 

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Butter Bean-Broccoli Casserole Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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