For the last several years I have hosted Thanksgiving dinner for friends who don’t have any family in town for the holidays. My family usually comes out from Chicago and we have a big gathering of friends and family—so fun. Last year my friend Jenn brought one of her family recipes. When she first mentioned what she had brought, I’ll be honest–I was less than enthusiastic. It sounded kind of gross. But being a nice host (and friend), I helped myself to a (small) portion. It was SO good! It was so good that we’ve since made it for Christmas, Easter, etc… Making it again today for Thanksgiving dinner tomorrow. Thanks Jenn for introducing us to this awesome (and easy) recipe!
Lima Bean Casserole
1 family size bag of frozen lima beans
1/2-1 medium onion, chopped
8 pieces of bacon
1 can cream of mushroom soup
1 SMALL block of Velveeta cheese
Cook bacon in a sauté pan and pull apart into small pieces. Cook lima beans according to package. Cook onions in bacon grease while beans are cooking. Mix beans, onions, bacon and cream of mushroom soup together. Cut the velveeta cheese block into cubes and mix in with other ingredients. Bake in casserole dish on 350 for 30 mins. Add grated velveeta cheese to top of casserole for last 5 minutes of baking (optional).
Source: My friend Jenn T.