Lima beans combine nicely with broccoli in this veggie casserole. Water chestnuts and a cereal topping add a fun crunch.
—RON SLIVON SURPRISE, AZ
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 9 SERVINGS
6 cups frozen chopped broccoli, thawed
1 1/2 cups frozen lima beans, thawed
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 envelope onion soup mix
1 can (8 ounces) water chestnuts, drained and chopped
1/4 teaspoon garlic powder
3 cups crisp rice cereal, crushed
1/2 cup butter, melted
1. Preheat oven to 325°. Place broccoli and beans in a greased 2-qt. baking dish. Combine soup, sour cream, soup mix, water chestnuts and garlic powder. Spread over vegetables.
2. Combine cereal and butter; sprinkle over top. Bake, uncovered, for 30-35 minutes or until edges begin to brown.