Today’s recipe comes from Kari who got the recipe for Lima-Sausage Casserole from the 1959 edition of Farm Journal's Country Cookbook. (Personally, I would’ve given it back to the Farm Journal.) This casserole calls for Vienna sausages. Kari says her husband calls them canned penises, which I think is a much better name. Just imagine the eye-twitching and awkward coughing when you bring your steaming Canned Penis Casserole to the table! (Be sure to follow up with Candle Salad for dessert.)
I’ve tried a lot of things on this blog, but somehow, I’ve managed to avoid Vienna sausages up until now. Sadly, they’re worse than I remember. They’re slimy and the colour of Silly Putty. And talk about small! How are you ever going to fill up on something so small? You’d have to put four of these in your mouth to equal the girth of one Johnsonville Brat.
Suffice to say, there isn’t much redeeming about Canned Penis Casserole, aside from the three-ingredient thing. I mean, it even has lima beans, for god’s sake. Who likes lima beans? They’re like the brussel sprouts of the bean world.
Anyways. Thanks, Kari. I think. Check out Kari’s blog, The Nostalgic Cook, and be sure to come back Friday for a genital-free reader recipe!
2 (10 oz) packages frozen lima beans
2 (4 oz) cans Vienna sausages
1 (10.5 oz) can condensed tomato soup, undiluted
Fill 6 individual casseroles or a 2 qt. casserole with lima beans. Top each with sausages. Spoon tomato soup over top. Bake, covered, in a moderate oven (350F) for 20 minutes. (See note)
Note: I let it cook for closer to 30 minutes. Not that it helped.
Source: Caker Kari via Farm Journal's Country Cookbook