Pennsylvania Curried Lima Beans


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2-16 oz. bags frozen lima beans, tender cooked and drained ½ lb. bacon, cooked and crumbled 2 medium onions, chopped 1 cup sour cream 1 can cream of mushroom soup 1 can undrained mushroom, stems & pieces 3 T. curry powder (or less to taste)

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Fry bacon until crisp, drain and crumble. Pour off bacon grease reserving about 1 T. in a large non-stick skillet. Cook chopped onions in reserved bacon grease until transparent but not browned. Add sour cream, cream of mushroom soup, mushrooms, and curry powder and stir until combined. Cook on medium heat until mixture bubbles then take off heat. Stir in crumbled bacon. Add drained & cooked lima beans to mixture and stir until coated. Pour into large, buttered baking dish. Cook uncovered at 350 degrees for about 45 minutes to an hour.