This is one of my favorite sides to serve family, because everyone always loves it!
Yield: Serves 4
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 box (9 oz) Green Giant™ Simply Steam® Niblets® frozen corn, thawed
1 box (9 oz) Green Giant™ Simply Steam® 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
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.
