Ingredients:
- 2 pkgs. frozen baby lima beans
- 4 carrots, sliced
- 1 medium onion, chopped
- Pinch salt and pepper
- ½ stick butter
- 2 Tbsp. flour
- 4 oz. Velveeta, cubed
- 2 cups crispy fried onions
Directions:
- Place lima beans, carrots and chopped onion in medium saucepan and just cover with water. Add a pinch of salt and pepper. Cook over medium heat just until boiling and simmer until vegetables get slightly tender. Drain, reserving about 1 cup of cooking water. Pour vegetable mix into a greased casserole dish; set aside.
- Melt butter and cubed Velveeta in a medium saucepan over low heat, stirring to combine. Add flour, and as it starts to thicken, add vegetable water slowly until cheese sauce reaches desired consistency.
- Pour cheese sauce over vegetables to cover, stirring to make sure all vegetables are evenly coated.
- Heat oven to 375 F. Cover casserole dish with aluminum foil and bake for 20 to 25 minutes, or until mixture starts to bubble.
- Take foil off and sprinkle top with crispy fried onions. Bake 5 to 10 minutes more, until onions are browned.
