3 tb Butter

    1/4 c  Onion, chopped

      3 tb Flour

    1/2 ts Salt

      1 c  Milk

      1 cn Lima beans, 16oz., drained

           Reserve liquid
      1 cn Whole kernal corn, 16 oz.

           Drained
    1/3 c  Parmesan cheese, grated

           Pepper to taste
  Heat butter in saucepan and saute onion for about 5 minutes or until
  tender.  Stir in flour and salt until blended.  Gradually stir in milk and
  bean liquid and cook and stir until thickened and smooth. Put beans and
  corn in buttered 10x6x2 inch baking dish.  Sprinkle with Parmesan cheese
  and pepper and cover with sauce.  Bake in a preheated 375 degree oven for
  30 minutes or until "hot" and bubbly. Let stand for 5 to 10 minutes before

  serving. Randy Rigg