| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 1 | lb | Shelled lima beans |
| Salt | ||
| 3 | Hard-boiled eggs, sliced | |
| 1/4 | c | Butter |
| 6 | T | Wholewheat flour |
| 2 | c | Milk |
| Freshly ground black pepper | ||
| 2 | T | Fresh breadcrumbs |
| 1/2 | c | Grated cheddar cheese |
INSTRUCTIONS
Cook the beans in boiling salted water until just tender; drain. Place half the beans in a greased ovenproof dish and place the eggs on top. Cover with the remaining beans. Melt 3 tablespoons of the butter in a pan, stir in the flour and cook gently, stiring, to make a roux. Remove from the heat and gradually add the milk, stirring. Return to the heat and bring to a boil. Cook, stirring, until thickened. Season to taste with salt and pepper. Pour the sauce over the beans and sprinkle on the breadcrumbs and cheese. Dot with the remaining butter, place in a preheated hot oven (435F) and cook for 15 minutes until golden brown. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 107.1mg
Sodium: 187.6mg
Potassium: 297.9mg
Carbohydrates: 15.5g
Fiber: 3.4g
Sugar: 4.2g
Protein: 10.2g