Lima Bean Bake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 3, 2012
Easy recipe. I would recommend undercooking the lima beans so they will finish cooking in the casserole and absorb more liquid. Mine were a bit mushy from overcooking.
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Reviewed: Nov. 11, 2009
We loved it! Our 5 and 3 year old ate it!
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Reviewed: Aug. 18, 2009
It was O.K., but I'm not sure I'll make it again. It did help me use up some more of my fresh lima beans, though! I wasn't sure if this dish was supposed to stand on its own or not. I served it over rice to give it a little more texture. Otherwise, my batch would have resembled chili. I also made it with the Boca Crumbles, vegetarian style.
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Reviewed: Aug. 16, 2009
I also made a vegetarian version, and it would have been great, except it was WAY TOO SALTY. It was so painful to eat, so I tried dipping my bread in it, and it was still quite salty. My tomato sauce already had salt in it, so that may have been the problem. I will try to make it again one day with unsalted tomato sauce.
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Reviewed: Feb. 3, 2007
I made a vegetarian version of this using Gimme Lean sausage. I thought it was a pretty tasty side dish, depending on what you serve with it. I made it spicier with mild chillies and garlic, but that's just me. I also cut down the amount of sauce, because I am not a fan of things being too mushy. I will definitely make this again because I love lima beans, thanks!
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