Creamed Limas & Corn Parmesan
Yield
4 servingsPrep
25 minCook
30 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
onions
chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 16 | ounces |
lima beans
drained, reserve liquid |
|
| 16 | ounces |
corn
kernel, drained |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 59 | ml |
onions
chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 462.4 | ml/g |
lima beans
drained, reserve liquid |
|
| 462.4 | ml/g |
corn
kernel, drained |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat butter in saucepan and sauté onion for about 5 minutes or until tender.
Stir in flour and salt until blended.
Gradually stir in milk and bean liquid and cook and stir until thickened and smooth.
Put beans and corn in buttered 10x6x2 inch baking dish .
Sprinkle with Parmesan cheese and pepper and cover with sauce.
Bake in a preheated 375℉ (190℃) oven for 30 minutes or until "hot" and bubbly.
