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Title: Creamed Limas & Corn Parmesan
Categories: Vegetable
Yield: 4 Servings

3tbButter
1/4cOnion, chopped
3tbFlour
1/2tsSalt
1cMilk
1cnLima beans, 16oz., drained
  Reserve liquid
1cnWhole kernal corn, 16 oz.
  Drained
1/3cParmesan 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

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