| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 1/4 | c | Onion, chopped |
| 3 | T | Flour |
| 1/2 | t | Salt |
| 1 | c | Milk |
| 1 | Lima beans, 16oz. drained | |
| Reserve liquid | ||
| 1 | Whole kernal corn, 16 oz. | |
| Drained | ||
| 1/3 | c | Parmesan cheese, grated |
| Pepper to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 35.1mg
Sodium: 625.6mg
Potassium: 288.1mg
Carbohydrates: 11.4g
Fiber: 2.4g
Sugar: 3.9g
Protein: 8.2g