Dinner

Slower Cooker Lima Bean Casserole is for Dinner.

Slower Cooker Lima Bean Casserole takes 15 minutes to prepare.

Slower Cooker Lima Bean Casserole takes 60 minutes to cook.

Slower Cooker Lima Bean Casserole makes 6 servings.

The ingredients for Slower Cooker Lima Bean Casserole are:

1 pound 93% lean ground beef
1 2-lb package frozen lima beans
2 cans diced tomatoes
1 cup V-8 juice
1 diced onion
1 cup diced celery
1 tablespoon worcester sauce
1/2 tspn Tabasco sauce

Here is how you make Slower Cooker Lima Bean Casserole:

Chop onions and celery. Spray frying pan with vegetable spray and saute onions and celery until just starting to soften. Add ground beef and cook until no longer pink. Drain. If using slow-cooker, place beef mixture in crock pot, add package of frozen limas, contents of two 14.5 oz cans of diced tomatoes, the V8 juice and the worcester and tabasco sauces. Cook on low for 6-8 hours or on high for 4-6 hours. If you are using the stove top, then place the drained meat back in the pan and add the tomatoes and limas and sauces. Bring to a boil and then reduce heat and simmer for about 45-60 minutes. Adjust seasoning as necessary. For those who are not lactose-intolerate, this dish is nice when topped with fat-free shredded cheddar cheese. Also good served with brown rice and a salad for a complete meal.Number of Servings: 6Recipe submitted by SparkPeople user FLOWERSROAD.

The nutritional information for Slower Cooker Lima Bean Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 418.8

• Total Fat: 13.7 g
• Cholesterol: 51.9 mg
• Sodium: 285.0 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 14.5 g
• Protein: 28.7 g

The dietary needs meet for Slower Cooker Lima Bean Casserole is Lactose Free