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
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
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.
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.
Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
