Barbara's Hearty Lima Bean and Corn Casserole 🌽🍃

This Lima Bean and Corn Casserole is a comforting dish full of flavor and texture, perfect for family gatherings or a cozy dinner at home. The combination of creamy, cheesy goodness with the freshness of veggies makes this casserole a memorable meal. Plus, it’s easy to prepare ahead of time!

Serve it as a side dish or a main course, and don't forget to pair it with crusty bread for an extra hearty experience! 🍞✨

Ingredients

For the sauce

½ cup butter
¾ cup flour
1½ cups milk
½ cup American cheese, shredded
1 tsp salt
¾ tsp pepper
⅓ cup pimento, diced

For the casserole

1 package (16 oz) frozen lima beans, cooked
1 large can (15.25 oz) whole kernel corn, drained
½ cup green onion tops, chopped
2 cups bread cubes
3 tbsp melted butter

Instructions

Make the Sauce: In a saucepan, melt ½ cup of butter over medium heat. Stir in the flour and cook, whisking constantly for about 2 minutes until lightly golden.

🥄 Be sure to cook the flour long enough to eliminate the raw taste; just don’t let it brown too much!
Gradually add the milk while continuing to whisk until the mixture thickens. Remove it from heat and stir in the shredded American cheese, salt, pepper, and pimento until the cheese is fully melted.
Combine Ingredients: In a large bowl, mix the cooked lima beans, corn, and green onions. Pour the cheese sauce over the vegetable mixture and stir until well combined.
Assemble Casserole: Pour the combined mixture into a well-greased 3-quart baking dish. Top with the bread cubes and drizzle with the melted butter.
Bake: Preheat your oven to 350°F (175°C) and bake for about 30 minutes or until the top is golden brown and bubbly.

🧊 For a crispier topping, consider broiling the casserole for an additional 2-3 minutes at the end. Just keep a close eye to prevent burning!

Serving Suggestions

Side Dishes: This casserole pairs beautifully with roasted chicken or grilled fish.
Garnish: A sprinkle of fresh herbs like parsley or chives on top adds a lovely color and flavor contrast.

Variations

Cheese Lover: Swap American cheese with cheddar or Monterey Jack for a sharper flavor.
Spicy Kick: Add diced jalapeños to the mixture for a little heat! 🌶️
Vegetarian Delight: You can easily make this vegan by substituting plant-based butter and cheese alternatives.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best flavor and texture!

Enjoy this delightful casserole as a filling meal or a delicious side, and watch it become a family favorite! 😍🍽️

All Revisions

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Here’s the text from the image: **LIMA BEAN AND CORN CASSEROLE** - ½ cup butter - ¾ cup flour - 1½ cups milk - ½ cup American cheese - 1 tsp. salt - ¾ tsp. pepper - ⅓ cup pimento, cut up - 1 pkg. frozen lima beans (cooked) - 1 lg. can whole kernel corn - ½ cup green onion tops, cut up - 2 cups bread cubes - 3 tbls. melted butter Make sauce with butter, flour, and milk. Add cheese, salt, pepper, and pimento. Combine sauce with cooked vegetables and onion tops. Pour into well-greased 3 qt. baking dish. Sprinkle crumbs on top and drizzle with melted butter. Bake at 350°F for 30 minutes. Serves: 8-10 Barbara Handschin

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# Barbara's Hearty Lima Bean and Corn Casserole 🌽🍃 This Lima Bean and Corn Casserole is a comforting dish full of flavor and texture, perfect for family gatherings or a cozy dinner at home. The combination of creamy, cheesy goodness with the freshness of veggies makes this casserole a memorable meal. Plus, it’s easy to prepare ahead of time! Serve it as a side dish or a main course, and don't forget to pair it with crusty bread for an extra hearty experience! 🍞✨ ## Ingredients ### For the sauce - ½ cup butter - ¾ cup flour - 1½ cups milk - ½ cup American cheese, shredded - 1 tsp salt - ¾ tsp pepper - ⅓ cup pimento, diced ### For the casserole - 1 package (16 oz) frozen lima beans, cooked - 1 large can (15.25 oz) whole kernel corn, drained - ½ cup green onion tops, chopped - 2 cups bread cubes - 3 tbsp melted butter ## Instructions 1. **Make the Sauce**: In a saucepan, melt ½ cup of butter over medium heat. Stir in the flour and cook, whisking constantly for about 2 minutes until lightly golden. > 🥄 Be sure to cook the flour long enough to eliminate the raw taste; just don’t let it brown too much! 2. Gradually add the milk while continuing to whisk until the mixture thickens. Remove it from heat and stir in the shredded American cheese, salt, pepper, and pimento until the cheese is fully melted. 3. **Combine Ingredients**: In a large bowl, mix the cooked lima beans, corn, and green onions. Pour the cheese sauce over the vegetable mixture and stir until well combined. 4. **Assemble Casserole**: Pour the combined mixture into a well-greased 3-quart baking dish. Top with the bread cubes and drizzle with the melted butter. 5. **Bake**: Preheat your oven to 350°F (175°C) and bake for about 30 minutes or until the top is golden brown and bubbly. > 🧊 For a crispier topping, consider broiling the casserole for an additional 2-3 minutes at the end. Just keep a close eye to prevent burning! ## Serving Suggestions - **Side Dishes**: This casserole pairs beautifully with roasted chicken or grilled fish. - **Garnish**: A sprinkle of fresh herbs like parsley or chives on top adds a lovely color and flavor contrast. ## Variations - **Cheese Lover**: Swap American cheese with cheddar or Monterey Jack for a sharper flavor. - **Spicy Kick**: Add diced jalapeños to the mixture for a little heat! 🌶️ - **Vegetarian Delight**: You can easily make this vegan by substituting plant-based butter and cheese alternatives. ## Storage Tips - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best flavor and texture! Enjoy this delightful casserole as a filling meal or a delicious side, and watch it become a family favorite! 😍🍽️

name

Lima Bean and Corn Casserole

Gallagher Kitchen