Lima Bean And Beef Ball Casserole

Name: Lima Bean And Beef Ball Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 or 2 boxes frozen Fordhook limas; 1/4 c. milk; 1 slice bread; 1 1/2 tsp. salt; 1/2 tsp. pepper; 1 egg; 1 clove garlic, grated; 1 lb. ground lean beef; 4 Tbsp. margarine; 1/2 c. water; 1 c. sour cream

Eats Now Editorial Team · 446 kcal · Meat & Poultry

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Lima Bean And Beef Ball Casserole – a delicious recipe with frozen Fordhook, milk, bread, salt, pepper, egg. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 or 2 boxes frozen Fordhook limas
1/4 c. milk
1 slice bread
1 1/2 tsp. salt
1/2 tsp. pepper
1 egg
1 clove garlic, grated
1 lb. ground lean beef
4 Tbsp. margarine
1/2 c. water
1 c. sour cream

1
Soak bread in milk.
2
In another bowl mix 1 teaspoon salt, 1/4 teaspoon pepper, egg and garlic.
3
Squeeze excess milk out of bread.
4
Add egg mixture and beef.
5
Stir lightly with a fork. Pinch off balls (size of walnut).
6
Handle lightly.
7
Brown on all sides in 1 tablespoon of margarine.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 or 2 boxes frozen Fordhook limas, 1/4 c. milk, 1 slice bread, 1 1/2 tsp. salt, and more.

Yes, Lima Bean And Beef Ball Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
446 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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