Ingredients
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3 tablespoons Unsalted Butter
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11⁄2 cups moderately coarse soft white Bread Crumbs
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6 slices hickory-smoked Bacon
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1 medium yellow Onion
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1⁄4 cup unsifted all-purpose Flour
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2 cups Milk
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1⁄2 teaspoon Salt
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1⁄2 teaspoon freshly ground Black Pepper
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2 cups fresh or thawed frozen baby Lima Beans
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2 cups fresh or thawed frozen whole-kernel Corn
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1⁄4 cup coarsely chopped, welldrained canned Pimiento
Directions
Steps
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1
Done
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Preheat oven to 350°F. Lightly coat 1½-quart casserole with nonstick cooking spray; set aside. |
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2
Done
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Melt 1½ tablespoons butter in large heavy saucepan over moderately low heat. Place bread crumbs in small bowl, drizzle in melted butter, toss lightly, and set aside. |
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3
Done
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Fry bacon in same pan about 15 minutes over moderately low heat until drippings cook out and only crisp brown bits remain. Drain browned bits on paper toweling, then mix 1⁄4 cup into crumb mixture and set aside to use as topping. Reserve remaining bacon. |
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4
Done
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Pour bacon drippings from pan, then spoon 2 tablespoons back in. Add remaining 1½ tablespoons butter and melt over moderate heat. Add onion and cook and stir 5 to 7 minutes until lightly browned. |
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5
Done
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Blend in flour, then milk, and cook, stirring constantly, 3 to 5 minutes until thickened. Season with salt and pepper. Fold in limas, corn, reserved bacon, and pimiento, if desired. |
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6
Done
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Spoon into casserole, spreading to edge. Scatter crumb topping evenly over all, slide onto middle oven shelf, and bake uncovered about 25 minutes until bubbling and lightly browned. |
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7
Done
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Serve with grilled, roasted, or fried chicken. Equally good with roast turkey or baked ham. |
