Creamed limas & corn parmesan

4 Servings

Ingredients

Quantity	Measure	Ingredient
3	tablespoons	Butter
¼	cup	Onion, chopped
3	tablespoons	Flour
½	teaspoon	Salt
1	cup	Milk
1	can	Lima beans, 16oz., drained
		Reserve liquid
1	can	Whole kernal corn, 16 oz.
		Drained
⅓	cup	Parmesan cheese, grated
		Pepper to taste

Directions

Heat butter in saucepan and saute onion for about 5 minutes or until tender. Stir in flour and salt until blended. Gradually stir in milk and bean liquid and cook and stir until thickened and smooth. Put beans and corn in buttered 10x6x2 inch baking dish. Sprinkle with Parmesan cheese and pepper and cover with sauce. Bake in a preheated 375 degree oven for 30 minutes or until "hot" and bubbly. Let stand for 5 to 10 minutes before serving. Randy Rigg