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Title: Lima Bean Garden Casserole
Categories: Side Vegetable Casserole Check
Yield: 6 Servings
| 2 | c | Fresh lima beans; shelled |
| 1 | c | Fresh corn cut from the cob |
| 2 | tb | Butter or margarine |
| 2 | tb | 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 |
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.
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. Pour into a lightly- greased 2-quart casserole dish; cover and bake at 350 degrees F for 25 minutes. Sprinkle with cheese; baked, uncovered, an additional 5 minutes. Yield: 6 servings.
From Jan Thompson of Maryland in September, 1983 "Southern Living" Typos by Jeff Pruett
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