Lima Bean and Corn Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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One of my late mother's favorite side dish recipes. Pretty and colorful, and the taste is great! Ingredients:
4 cups frozen lima beans |
1 1/2 cups frozen whole kernel corn |
1/4 cup butter, melted |
3/4 cup spring onion, chopped |
1/4 cup flour |
1 1/2 cups milk |
1 teaspoon salt |
1 1/2 cups grated sharp cheddar cheese, divided |
1/4 cup chopped pimiento |
1 (8 ounce) can sliced water chestnuts |
breadcrumbs or crushed potato chip, for topping |
Directions:
1. Cook lima beans and corn together, following package directions.
2. Drain.
3. Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
4. Blend in the flour, milk, salt and one cup of grated cheese.
5. Cook until the sauce begins to thicken; add pimento and water chestnuts.
6. Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
7. Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
8. Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.
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