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Prep 25min
Total55min
Servings4
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Ingredients
3
tablespoons butter
3/4
cup chopped onion
1/2
cup chopped red bell pepper
1
box (9 oz) frozen corn, thawed
1
box (9 oz) frozen baby lima beans, thawed
2
tablespoons Gold Medal™ all-purpose flour
1
teaspoon dried thyme leaves
1
teaspoon salt
1
teaspoon pepper
1/4
teaspoon ground mustard
1
cup milk
1
cup shredded mild Cheddar cheese (4 oz)
1/4
cup Progresso™ plain bread crumbs
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Steps
1
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2
In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
3
In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
4
Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
5
Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
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When fresh corn and lima beans are in season, you can use them in place of the frozen veggies if you like.
Crushed buttery crackers can be substituted for the bread crumbs.
This recipe can easily be doubled; use a 13x9-inch (3-quart) baking dish.
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Nutrition Facts
Serving Size:1 Serving
Calories
406.5
Total Fat
21.0g
32%
Saturated Fat
12.8g
64%
Cholesterol
59.0mg
20%
Sodium
830.8mg
35%
Potassium
587.3mg
17%
Total Carbohydrate
40.1g
13%
Dietary Fiber
5.6g
22%
Sugars
7.5g
Protein
17.1g
% Daily Value*:
Vitamin C
59%
59%
Calcium
12.40%
12%
Iron
17.60%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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