| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/4 |
c |
Onion, chopped |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
cn |
Lima beans, 16oz., drained |
|
|
Reserve liquid |
| 1 |
cn |
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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