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Lima Bean Garden Casserole Recipe

  • 6servings

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Source: www.yumyum.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 c Fresh lima beans; shelled

  2. 1 c Fresh corn cut from the cob

  3. 2 tb Butter or margarine

  4. 2 tb All-purpose flour

  5. 1 c Milk

  6. 1 ts Fresh dillweed; minced -OR-

  7. 1/4ts Dried whole dillweed

  8. 1/2ts Salt

  9. 1 ds Freshly ground black pepper

  10. 1 c Carrots; shredded

  11. 1/4c Parmesan cheese; grated

Instructions Jump to Ingredients ↑

  1. + Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain and set aside.

  2. Cook corn, covered, in boiling salted water 10 minutes; drain and set aside.

  3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.

  4. Cook 1 minute, stirring constantly.

  5. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

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

  7. Pour into a lightly- greased 2-quart casserole dish; cover and bake at 350 degrees F for 25 minutes.

  8. Sprinkle with cheese; baked, uncovered, an additional 5 minutes.

  9. Yield: 6 servings.

  10. From Jan Thompson of Maryland in September, 1983 "Southern Living" Typos by Jeff Pruett

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