This is a great Fall casserole. It can be a side dish to your favorite roasted chicken recipe. I use a vegetarian chicken cutlet for mine.
It would be a great dish to take to a church supper, a family gathering or a Fall Block Party.
Here's what you'll need:
1 - shallow 2 quart casserole dish, sprayed with a vegetable cooking spray.
Preheat the oven to 350 degrees.
3 TBS Butter, softened
1 1/2 C Herbed Bread Crumbs ( I use Italian Herb Bread Crumbs)
i medium Onion, roughly chopped.
1/4 C Flour
1 C Milk
1 C Heavy Cream
1 tsp Salt
1/2 tsp Pepper
2 C Frozen Lima Beans, thawed
2 C Frozen Corn, thawed
1/4 C Pimiento
In a small saucepan:
Melt the butter over low heat.
Place the Bread Crumbs in a small bowl and drizzle with the melted butter.
Toss well and set aside.
In the same saucepan, melt the remaining butter and sauté the onion for 5 - 7 minutes, until golden brown.
Whisk in the Flour.
Whisk in the Milk and Heavy Cream.
Cook whisking constantly for about 3 minutes until it begins to thicken.
Whisk in Salt and Pepper.
Remove from the heat
Fold in the Beans, Corn and Pimientos.
Spoon into the casserole dish.
Sprinkle the top with the Bread Crumbs.
Bake uncovered for 25 minutes.
Peace in the Kitchen!