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