Corn and Lima Bean Casserole

Corn and Lima Bean Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.6
  • Total Fat: 7.2 g
  • Cholesterol: 17.1 mg
  • Sodium: 161.8 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.7 g

View full nutritional breakdown of Corn and Lima Bean Casserole calories by ingredient
Submitted by:


cream corn side dish with a crunchy top cream corn side dish with a crunchy top
Number of Servings: 6


    1 tbsp butter
    1 tbsp corn flour
    1/4 cup cream
    3/4 cup water
    salt and pepper to taste
    2 cups frozen yellow corn
    1/2 cup frozen lima beans
    1 tsp paprika
    1/4 cup chopped, fresh parsley
    1 cup bread crumbs
    1 tbsp butter
    1 tbsp nutritional yeast (optional)


For a firm textured dish, rather than creamy loose corn, try beating 1 egg and mixing in step 2. (egg not included in dish's nutritional value).

Instead of cream, a bit of broth could be substituted. The butter on the top of the casserole is also not strictly necessary, or could be reduced.


Over medium heat, melt 1 tbsp butter then whisk with the flour, salt and pepper. When the flour starts to turn golden, begin stirring in the cream and water, a tablespoon or so at a time to start, until completely blended. Eventually a creamy sauce will form.

In a bowl or the casserole dish, combine the corn, beans, parsley, cream sauce, and parsley. Stir together, and spread evenly in a small casserole dish.

Top with the bread crumbs, sprinkled evenly over the top. Chop the remaining 1 tbsp butter and drop evenly over the bread crumbs. Sprinkle the nutritional yeast across the top if desired.

Bake at 350 F for 30-35 minutes.

Serving Size: One serving is 1/6 of the dish

Number of Servings: 6

Recipe submitted by SparkPeople user PHANTOMPOE.

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