Lima Bean and Corn Casserole
Creamy, cheesy, and irresistibly satisfying, this Lima Bean and Corn Casserole is the ultimate comfort food dish that brings warmth and flavor to your table. Featuring tender lima beans and sweet corn coated in a rich, velvety cheese sauce made from sharp cheddar and parmesan, this casserole is topped with golden, crispy breadcrumbs for the perfect textural contrast. With aromatic hints of garlic and onion powder, every bite is bursting with savory goodness. Quick to prepare and baked to bubbling perfection in just 30 minutes, this hearty side dish is ideal for family dinners, holiday gatherings, or potlucks. Garnished with fresh parsley for a pop of color and freshness, it’s a wholesome, crowd-pleasing recipe that pairs well with your favorite mains. If you're looking for a combination of rich flavor and effortless preparation, this lima bean and corn casserole will not disappoint.
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Recipe Information
Ingredients
- 2 cups frozen lima beans
- 2 cups frozen corn kernels
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a pot of water to a boil and partially cook the frozen lima beans and corn for about 3-4 minutes. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. This helps cook out the raw flour taste.
Gradually pour in the milk while whisking to prevent lumps. Continue stirring until the mixture thickens into a creamy sauce, about 3-5 minutes.
Reduce the heat to low and stir in the cheddar cheese, parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the lima beans, corn, and cheese sauce. Mix until everything is evenly coated, then transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, toss the breadcrumbs with olive oil until they are lightly coated. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.8 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 322 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
