Corn And Lima Bean Casserole Recipe

Name: Corn And Lima Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter or margarine; 1/4 c. flour; 1 1/2 c. milk; 1/2 c. Velveeta cheese or more, if desired; 1/4 tsp. white pepper; pimento (if desired); 1 pkg. cooked frozen lima beans; 1 or 2 pkg. cooked kernel corn; 1/2 c. green onion tops, cut into 1-inch pieces; 2 c. pulled fresh white bread crumbs; 3 or 4 Tbsp. melted butter

Servings: persons

1/4 c. butter or margarine
1/4 c. flour
1 1/2 c. milk
1/2 c. Velveeta cheese or more, if desired
1/4 tsp. white pepper
pimento (if desired)
1 pkg. cooked frozen lima beans
1 or 2 pkg. cooked kernel corn
1/2 c. green onion tops, cut into 1-inch pieces
2 c. pulled fresh white bread crumbs
3 or 4 Tbsp. melted butter

1
Melt butter.
2
Blend in flour and add milk gradually, stirring constantly.
3
Cook until thick and then simmer 2 or 3 minutes.
4
Add cheese, salt, pepper and pimento.
5
Combine this sauce with lima beans, corn and onion tops.
6
Pour all into well-greased casserole dish.
7
Sprinkle top with pulled bread crumbs.
8
Drizzle with melted butter and bake about 30 minutes at 350u00b0.
9
If crumbs are not brown after 30 minutes, place under broiler for a few minutes, but watch closely.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1/4 c. flour, 1 1/2 c. milk, 1/2 c. Velveeta cheese or more, if desired, and more.

Yes, Corn And Lima Bean Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Lima Bean Casserole

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