Lima bean garden casserole

6 servings

Ingredients

Quantity Ingredient
2 cups Fresh lima beans; shelled
1 cup Fresh corn cut from the cob
2 tablespoons Butter or margarine
2 tablespoons All-purpose flour
1 cup Milk
1 teaspoon Fresh dillweed; minced -OR-
¼ teaspoon Dried whole dillweed
½ teaspoon Salt
1 dash Freshly ground black pepper
1 cup Carrots; shredded
¼ cup Parmesan cheese; grated

Directions

Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain and set aside.

Cook corn, covered, in boiling salted water 10 minutes; drain and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in dillweed, salt, pepper, and vegetables. Pour into a lightly- greased 2-quart casserole dish; cover and bake at 350 degrees F for 25 minutes. Sprinkle with cheese; baked, uncovered, an additional 5 minutes. Yield: 6 servings.

From Jan Thompson of Maryland in September, 1983"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-01-95

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