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Lima-Corn Bake

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Lima-Corn Bake

Serves 8

1 (10 oz.) package frozen lima beans

1 (10 oz.) package frozen white shoepeg corn

8 slices bacon, diced

1 cup shallots or onion, chopped

1/2 cup celery, chopped

2 cups Colby/Monterey Jack cheese blend, shredded

1/4 tsp. pepper

1 dash Worchestershire sauce

Cook lima beans and corn in 1 1/2 cups boiling water for 15 minutes. Reserve 1/2 cup of liquid but drain off the rest.

Fry bacon until it is half-cooked, then drain on a paper towel, saving about 3 Tbsp. of fat. Cook shallots and celery in the bacon fat until soft. Toss together lima beans, corn, onion, celery, cheese, pepper, Worchestershire and reserved liquid.

Pour into a greased 2-quart casserole dish and sprinkle bacon over the top. Bake, uncovered, about 25 minutes or until top is brown.

— Ann Vecellio, Salem
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