Lima Bean and Corn Casserole
"One of my late mother's favorite side dish recipes. Pretty and colorful, and the taste is great!"
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 cups frozen lima beans
- 1 1⁄2 cups frozen whole kernel corn
- 1⁄4 cup butter, melted
- 3⁄4 cup spring onion, chopped
- 1⁄4 cup flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 1⁄2 cups grated sharp cheddar cheese, divided
- 1⁄4 cup chopped pimiento
- 1 (8 ounce) can sliced water chestnuts
- breadcrumbs or crushed potato chips, for topping
directions
- Cook lima beans and corn together, following package directions.
- Drain.
- Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
- Blend in the flour, milk, salt and one cup of grated cheese.
- Cook until the sauce begins to thicken; add pimento and water chestnuts.
- Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
- Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
- Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.
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Reviews
-
This was soooo good! We really enjoyed it and it will definitely be a keeper in our home. Thank you! Margie -
A delicious way to serve two of our favorite vegetables, especially in winter when they are coming from the freezer. The colors were pretty; country food dressed in its Sunday best. Thanks for reminding me that it does not take long to stir up a white sauce instead of using yet another can of cream soup. Thanks Gwanny Hill.
RECIPE SUBMITTED BY
Gwanny Hill
Charlotte, NC
I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
