Ingredients
-
4
-
1 1/2
-
1/4
-
3/4
-
1/4
-
1 1/2
-
1
-
1 1/2
-
1/4
-
1
-
-
-
-
-
Directions
Lima Bean and Corn Casserole, One of my late mother’s favorite side dish recipes Pretty and colorful, and the taste is great!, 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
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Steps
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1
Done
|
Cook Lima Beans and Corn Together, Following Package Directions. |
|
2
Done
|
Drain. |
|
3
Done
|
Make Sauce by Melting Margarine in Sauce Pan and Adding the Chopped Spring Onions. |
|
4
Done
|
Blend in the Flour, Milk, Salt and One Cup of Grated Cheese. |
|
5
Done
|
Cook Until the Sauce Begins to Thicken; Add Pimento and Water Chestnuts. |
|
6
Done
|
Layer Vegetables and Sauce in Greased 1 1/2 Quart Casserole Dish, Beginning With Vegetables and Ending With Layer of Sauce. |
|
7
Done
|
Top With 1/2 Cup Grated Cheese and Bread Crumbs or Crushed Potato Chips, Your Preferance. |
|
8
Done
|
Bake at 350 Degrees For 25-30 Minutes or Until Topping Is Golden Brown and Casserole Is Bubbly Around the Edges. |
