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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