Homestead Lima Bean and Bacon Casserole
Delight in the comforting flavors of a rustic *Homestead Lima Bean and Bacon Casserole*, a hearty dish that's perfect for family dinners or potlucks. This recipe combines tender lima beans with crispy, smoky bacon and a rich, creamy cheddar cheese sauce, all topped with golden, buttery panko breadcrumbs for a satisfying crunch. Featuring a simple roux-based sauce and sautéed onions and garlic for added flavor depth, this casserole is both nostalgic and indulgent. Ready in under an hour, it’s an easy-to-prepare casserole that doesn’t skimp on flavor. Garnished with fresh parsley for a bright finish, it’s a crowd-pleasing dish that pairs beautifully with a crisp green salad or a warm slice of bread. Whether you’re a longtime lima bean lover or looking for a fresh way to enjoy a classic ingredient, this casserole is sure to become a favorite.
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Recipe Information
Ingredients
- 3 cups lima beans (frozen or fresh)
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1.5 cups milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
In a large pot, bring water to a boil and cook the lima beans for 5-7 minutes until tender. Drain and set aside.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings in the skillet.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, then remove from heat.
In a saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1 minute to form a roux.
Gradually pour in the milk while whisking to ensure there are no lumps. Cook for 3-5 minutes, stirring, until the mixture thickens.
Stir in the shredded cheddar cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the lima beans, sautéed onion and garlic, cooked bacon, and the cheese sauce. Mix until evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley if desired before serving.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 34.3 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1532 mg | 118% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4214 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
