Lima Bean Casserole

Courtesy Fred & Jenny Wiche

¼ cup chopped green onion
2 tablespoons butter
1 (2-ounce) jar chopped pimientos
1 cup sour cream
2 cans lima beans, drained, or 2 14- to 16-ounce packages frozen lima beans, cooked and drained

Saute the onion in melted butter until soft. Add pimientos, sour cream, and lima beans and simmer until heated through. Do not allow the mixture to boil after the sour cream has been added. Sprinkle the top with paprika before serving.

Yield: 8 servings.