Lima and corn casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ¼ | cup | Flour |
| 1½ | cup | Milk |
| ½ | cup | Pimiento |
| 1 | pack | Frozen lima beans |
| 1 | pack | Frozen corn |
| 1 | cup | Chopped onion |
| ¼ | cup | Cheese |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Bread crumbs |
Directions
Melt butter, blend flour and add milk gradually. Cook until thick and simmer 2 or 3 minutes. Combine this sauce with beans, corn and onion. Pour into well-greased casserole. Sprinkle with bread crumbs. Bake at 350* for 30 minutes.
Recipe by: Martha Brawley-The Grange Range Posted to bakery-shoppe digest V1 Number 041 by Susie Mundy <mmundy@...> on Apr 19, 1997
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