Recipe - Lima And Corn Casserole

One half cup Margarine
One fourth cup Flour
1 One half cup Milk
One half cup Pimiento
1 pack Frozen lima beans
1 pack Frozen corn
1 cup Chopped onion
One fourth cup Cheese
1 teaspoon Salt
One fourth teaspoon Pepper
1 cup Bread crumbs

Melt butter, blend flour and add milk gradually. Cook until thick and
simmer 2 or 3 minutes. Combine this sauce with beans, corn and onion. Pour
into wellgreased casserole. Sprinkle with bread crumbs. Bake at 350* for
30 minutes.

Recipe by: Martha BrawleyThe Grange Range Posted to bakeryshoppe digest
V1 Number 041 by Susie Mundy mmundy@mindspring.com on Apr 19, 1997