Baked Franks And Limas

• 3 (10 oz.) pkg. frozen limas
• 1 c. chopped onion
• 2 c. chopped celery
• 1/4 c. shortening or salad oil
• 2 (10 1/2 oz.) can condensed cream of mushroom soup
• 2 (1 lb. 12 oz.) cans tomatoes (undrained), broken up
• 1/2 c. all-purpose flour
• 2 lb. frankfurters
• 1 c. fine bread crumbs
• 2 Tbsp. butter, melted

1. Cook limas according to package directions in unsalted water; drain.
2. In Dutch oven, cook onion and celery in shortening until tender, but not brown.
3. Blend in soup.
4. Reserving 1 cup tomato liquid, add remaining tomatoes with liquid to soup mixture.
5. Blend flour with the 1 cup of reserved tomato liquid; add to mixture. Cook and stir until mixture thickens and bubbles.
6. Thinly slice franks.
7. Divide franks and lima beans evenly between two 13 x 9 x 2-inch baking dishes.
8. Pour half of the tomato mixture over each. Mix.
9. Combine bread crumbs and butter.
10. Sprinkle atop each.
11. Bake at 350u0b0 for 30 minutes or until hot.
12. Let stand 10 minutes.
13. Makes 25 (about 1-cup) servings.

frozen limas, onion, celery, shortening, condensed cream, tomatoes, allpurpose, frankfurters, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702716 (may not work)