Corn-Lima Bean Casserole

Directions

1. 1
   Cook
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   corn
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   and
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   lima
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   beans as package directs, adding green onion
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   tops
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   so
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   that all vegetables are cooked, but not overdone. Drain.
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   Set
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    aside.
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    Melt half
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    (1/4
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    cup)
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    of the margarine in a 2 quart pan over medium heat.
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    Blend in flour. Add
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    milk gradually, stirring constantly.
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    Cook until thick. Simmer 2
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    or 3 minutes.
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    Add cheese, salt, pepper and pimento. Combine
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    sauce with cooked and drained vegetables.
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    Pour into well-greased baking dish.
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    Sprinkle with crumbs.
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    Drizzle with remaining
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    1/4
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    cup
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    of margarine which has been melted.
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    Bake about 30 minutes in a 350° oven.
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    Time of preparation: 1 hour. Serves 8.