Lima Bean Casserole is creamy and cheesy and loaded with lima beans. This is your basic canned soup, crunchy topping, southern casserole.

 
Southerners are famous for making a casserole out of anything, even pineapple.
 
If you’re looking for a different casserole to serve with your holiday meal, this Lima Bean Casserole is totally easy. Just cook some frozen lima beans and mix in a can of  condensed cream of celery soup. You could use cream of mushroom instead if you like it better.

 
I also add in a small jar of diced pimentos. They add a little flavor and give the casserole a festive touch. Some onion that has been cooked in a little butter and a whole bunch of cheddar cheese also help flavor the casserole. Cuz let’s face it. Lima beans don’t have a whole lot of flavor on their own. More cheddar cheese and some crushed Ritz crackers go on top. You could also do a French-fried onion topping.

 

Lima Bean Casserole

Lima Bean Casserole is creamy and cheesy with a crunchy and buttery cracker crumb topping. Who knew lima beans could taste so good!

1 (14-ounce) bag frozen lima beans
1 tablespoon butter
1/2 medium onion, (diced)
1 (10.75-ounce) can condensed cream of celery soup
1/4 cup milk
2 teaspoons Worcestershire sauce
1 (2-ounce) jar diced pimentos, drained
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
16 Ritz crackers, coarsely crushed

Preheat oven to 350 degrees.

Cook lima beans according to package dir...