by Diana Rattray
Frozen baby lima beans and sausage team up with tomatoes and vegetables to make a delicious and hearty one-pot meal. Add freshly baked cornbread and a tossed salad for a satisfying everyday dinner. Use mild or hot breakfast sausage or a sweet Italian sausage in the casserole.
PrintLima Bean and Sausage Casserole
Baby lima beans and vegetables team up with sausage in this satisfying all-in-one casserole. Add hot baked cornbread and a salad for a fabulous meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: One Pot Meals, Beans
- Cuisine: Southern
Ingredients
Scale
- 4 cups frozen baby lima beans, about 1 pound
- 1 pound mild or hot bulk pork sausage
- 1 cup chopped onion
- 1/2 cup diced or shredded carrots
- 1 cup diced celery
- 1 can (14.5 ounces) diced tomatoes, with liquid
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon dried leaf oregano
- 1 teaspoon Cajun or Creole seasoning blend
- 1 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 350 F.
- Grease a 2 1/2-quart baking dish.
- Cook the lima beans as directed; drain well and set aside.
- In a large skillet over medium heat, cook the sausage with the chopped onion, carrots, and celery until the sausage is no longer pink. Add the tomatoes, herbs, and seasonings and cook until hot and bubbly. Add the drained baby lima beans and stir to combine.
- Transfer the lima bean mixture to the prepared baking dish.
- Cover the casserole tightly with foil or a lid and bake for 30 minutes. Uncover and continue baking for 15 minutes longer.
