Lima and corn casserole

Yield: 1 Servings

Measure 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

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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