Sally's two beans and a pod
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10-oz) frozen cut green beans |
| 2 | packs | (10-oz) frozen baby Lima beans |
| 2 | packs | (10-oz) frozen English peas |
| 1½ | cup | Mayonnaise |
| 3 | Hard-boiled eggs; finely chopped | |
| 1 | medium | Onion; finely chopped |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Worcestershire sauce |
| 4 | tablespoons | Vegetable oil |
| 1 | dash | Tabasco |
| 2 | cans | (8.5-oz) water chestnuts; drained and sliced |
| 2 | cans | (4-oz) sliced mushrooms; drained |
| Buttered bread crumbs | ||
Directions
Cook the green beans, lima beans and peas according to package directions, being careful not to overcook. Make a sauce mixing mayonnaise, eggs, onion, mustard, Worcestershire sauce, oil and Tabasco. Combine cooked vegetables, water chestnuts, mushrooms and sauce. Let stand overnight in refrigerator.
Top casserole with buttered bread crumbs. Bake in a 9x13 pyrex dish at 350ø for 30 minutes. The casserole should just come to a bubbling stage. Yield: 16 servings.
COTSY CHENAULT (MRS. HARRY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .