2 TBSP. BUTTER
SALT, PEPPER & CAYENNE TO TASTE
½ CUP RED PEPPER, CHOPPED
1 CUP GRATED OLD CHEDDAR CHEESE
½ CUP CELERY, CHOPPED
2 CUPS FROZEN CORN
¼ CUP ONION, CHOPPED
2 CUPS FROZEN LIMA BEANS
1 TBSP. FLOUR
1 CUP BREAD CRUMBS
1 CUP MILK
2 TBSP. MELTED BUTTER

SERVES 8.

1. Melt butter in saucepan, add red pepper, celery & onion. Sauté 3 to 5 minutes until soft. Sprinkle flour over sautéed vegetables and stir to combine. Cook, stirring 2 minutes.
2. Gradually stir milk into sautéed vegetables. Cook, over medium heat, stirring frequently, 5 minutes or until sauce thickens. Season with salt, pepper and cayenne. Stir in cheese and cool.
3. Add corn and beans to cooled cheese sauce. Turn into greased 6 cup casserole.
4. Combine bread crumbs and butter. Sprinkle over top of casserole. Cover and freeze.
5. The day before serving, thaw in refrigerator overnight. Bake, covered, in preheated 350 degree oven 1 ½ hours or until bubbly. Remove lid for last 15 minutes to brown topping.

by Reggie Robbins