Title: Creamed Limas and Corn Parmesan
Categories: Vegetable
Yield: 4 Servings
| 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 |
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