recipe

[Guest guest]

Simple and delicious.

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-Begin Recipe Export- QBook version 1.00.14

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Title: Lima Bean Garden Casserole

Keywords: Side dishes, Casseroles

Yield: 6 Servings

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2 c Fresh lima beans; shelled (or use frozen, thawed)

1 c Fresh corn cut from the cob

2 Tbsp Butter or margarine

2 Tbsp All-purpose flour

1 c Milk

1 ts Fresh dillweed; minced -OR-

1/4 ts Dried whole dillweed

1/2 ts Salt

1 ds Freshly ground black pepper

1 c Carrots; shredded

1/4 c Parmesan cheese; grated

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Cook lima beans, covered, in boiling salted water 20 minutes or until

tender; drain and set aside. Cook corn, covered, in boiling salted

water 10 minutes; drain and set aside.

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Melt butter in a heavy saucepan over low heat; add flour, stirring

until smooth. Cook 1 minute, stirring constantly. Gradually add

milk; cook over medium heat, stirring constantly, until thickened and

bubbly. Stir in dillweed, salt, pepper, and vegetables.

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Pour into a lightly greased 2-quart casserole dish; cover and bake

at 350F/180C for 25 minutes. Sprinkle with cheese; bake, uncovered,

an additional 5 minutes. Yield: 6 servings.

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From Jan Thompson of Maryland in September, 1983 " Southern Living "

-End Recipe Export-

 

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