Recipe(tried): Beef and Lima Casserole (1960's)

BEEF AND LIMA CASSEROLE

2 tablespoons minced onion
1 tablespoon finely chopped green bell pepper
2 tablespoons bacon fat
1 pound ground beef
1 teaspoon salt
Freshly ground pepper to taste
1/4 teaspoon thyme
1 (10 3/4 ounce) can condensed cream of tomato soup
1 package frozen lima beans, just defrosted
1/2 cup grated Parmesan cheese (for topping)

Cook onion and green pepper in the bacon fat until soft, but not browned.

Stir in the meat and cook, stirring constantly with a fork, until it loses its red color.

Add seasonings and soup. Stir in lima beans and bring the mixture to a boil. Turn into a greased 1 1/2 to 2 quart casserole and sprinkle cheese over.

Bake in 400 degree F oven 30 minutes.

Serves 4.

This recipe comes from a 1960's cookbook called Casserole Cookery by Charlotte Adams. I hope this helps.