Layered Butter Bean & Squash Supper Casserole
This cheesy, crunchy casserole features Margaret Holmes Seasoned Lima Beans and Squash with Vidalia Onions.
Ingredients
- 1 14.5 oz. can Margaret Holmes Seasoned Butter Beans; drained
- 1/4 cup plus 2 tbs. butter; divided
- 1/3 cup chopped onion
- 2 14.5 oz. cans Margaret Holmes Squash with Vidalia Onions; drained
- 1/4 cup from a 10.25 oz. can cream of celery soup
- 1 sleeve Ritz crackers; finely crushed
- 1/3 cup shredded Parmesan cheese
Instructions
- Heat oven to 350°F.
- Place Margaret Holmes Seasoned Butter Beans in the bottom a 1-1/2 quart casserole dish; set aside.
- Melt 2 tbs. butter in a medium skillet and add onion. Sauté over low heat for 10 minutes until onion is fragrant and starting to caramelize.
- Remove from heat and stir in the Margaret Holmes Squash with Vidalia Onions and the soup; spoon on top of the butter beans.
- Melt remaining butter in a bowl and stir in the crackers and Parmesan cheese. Scatter over the top of casserole and bake for 40 minutes.