Ingredientes para Lima Bean And Corn Casserole
- Frozen Lima Beans
- Frozen Whole Kernel Corn
- Butter
- Spring Onion
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- Sharp Cheddar Cheese
- Chopped Pimiento
- Sliced Water Chestnuts
- Breadcrumbs
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Cómo preparar Lima Bean And Corn Casserole
- Cook 1 (15 ounce) can lima beans and 1 (15 ounce) can whole kernel corn according to package directions. Drain well and set aside.
- Prepare the sauce: Melt 1/4 cup margarine in a medium saucepan over medium heat. Add 1/2 cup chopped spring onions and cook for 2-3 minutes, until softened.
- Whisk in 1/4 cup all-purpose flour until smooth. Gradually whisk in 2 cups milk until smooth. Stir in 1 teaspoon salt and 1 cup (4 ounces) shredded cheddar cheese.
- Bring the sauce to a simmer, stirring constantly, until thickened (about 5-7 minutes).
- Stir in 1/4 cup chopped pimentos and 1/2 cup chopped water chestnuts.
- Preheat oven to 350°F (175°C). Grease a 1 1/2-quart casserole dish.
- Layer half of the cooked lima beans and corn in the prepared casserole dish. Pour half of the sauce over the vegetables.
- Repeat layers with remaining vegetables and sauce.
- Top with 1/2 cup (2 ounces) shredded cheddar cheese and 1/2 cup bread crumbs or crushed potato chips.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
46g
Carbs
10g