Goat and Vegetable Casserole

Makes 10 Servings
1 10 ounce pkg. frozen lima beans 1 10 1/2 ounce can cream of mushroom soup
1 1/2 c. thinly sliced carrots 1/3 c. vegetable liquid
1 c. boiling water 1 1/2 t sale
1 1/2 lbs. ground goat meat 1/4 thyme
2 T chopped onion 6 tomato sliced, 3/4 inch thick
1 T fat or vegetable oil 1/2 t salt
2 T grated Parmesan Cheese
Add lima beans and carrots to boiling water. Cook covered until tender, about 15 to 20 min. Drain and save cooking liquid. Preheat oven to 350° F. Cook ground kid goat and onion in fat until kid goat is lightly brown and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt and thyme. Mix well and pour into a 2-quart casserole. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes.