Creamed Limas & Corn Parmesan

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Servings: 4 Difficulty: Intermediate
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A comforting casserole with tender vegetables in a rich, cheesy white sauce.
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This Creamed Limas and Corn Parmesan is the ultimate comfort food side dish, perfect for enhancing a roast chicken or ham dinner. The dish combines sweet corn kernels and earthy lima beans in a velvety, homemade béchamel-style sauce enriched with sharp Parmesan cheese. The onions provide a subtle aromatic base, while the butter and flour create a smooth, luxurious texture that coats every bite. ItâÂÂs baked until the top is golden and bubbly, creating a delightful contrast between the hot, creamy interior and the slightly crisp, cheesy crust. This recipe is simple enough for weeknight meals yet impressive enough for holiday gatherings. It brings a nostalgic, home-style warmth to the table that everyone will love.

Creamed Limas & Corn Parmesan recipe image
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Creamed Limas & Corn Parmesan

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 183.8

Description

This Creamed Limas and Corn Parmesan is the ultimate comfort food side dish, perfect for enhancing a roast chicken or ham dinner. The dish combines sweet corn kernels and earthy lima beans in a velvety, homemade b&# 195;©chamel-style sauce enriched with sharp Parmesan cheese. The onions provide a subtle aromatic base, while the butter and flour create a smooth, luxurious texture that coats every bite. ItâÂÂs baked until the top is golden and bubbly, creating a delightful contrast between the hot, creamy interior and the slightly crisp, cheesy crust. This recipe is simple enough for weeknight meals yet impressive enough for holiday gatherings. It brings a nostalgic, home-style warmth to the table that everyone will love.

Ingredients

Directions

  1. Preheat your oven to 375ðF (190ðC).
  2. Drain the 16oz can of lima beans, reserving about 1/2 cup of the liquid from the can.
  3. In a small saucepan over medium heat, melt the 3 tablespoons of butter.
  4. Add the chopped onion to the melted butter and sauté for about 5 minutes, or until soft and translucent.
  5. Sprinkle the flour and salt over the onions, stirring constantly to create a smooth paste (roux).
  6. Gradually whisk in the milk and the reserved bean liquid, continuing to stir until the sauce thickens and becomes smooth.
  7. In a buttered 10x6 inch baking dish, combine the drained lima beans and the corn kernels.
  8. Pour the hot creamy sauce evenly over the vegetables in the baking dish.
  9. Sprinkle the top generously with grated Parmesan cheese and a dash of black pepper.
  10. Bake in the preheated oven for 30 minutes, or until the casserole is hot, bubbly, and the top is lightly golden.
  11. Remove from the oven and let stand for 5 to 10 minutes to set before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 183.8kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 6.2g31%
Cholesterol 25.4mg9%
Sodium 2540.7mg106%
Total Carbohydrate 20.0g7%
Dietary Fiber 3.3g14%
Sugars 7.0g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creamed limas, corn casserole, parmesan sauce, vegetarian side, comfort food, lima beans, white sauce, baked vegetables, holiday side dish, easy dinner, family friendly, cheesy vegetables
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