Recipe: Cheese-Succotash Bake (with cheese sauce, 1960's)

CHEESE-SUCCOTASH BAKE

1 (10 oz.) box frozen baby lima beans
1 (10 oz.) box frozen whole kernel corn
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
Dash ground cayenne pepper
Dash ground black pepper
I teaspoon dry mustard
1 1/2 cups milk
1 tablespoon Worcestershire sauce
1/2 pound sharp cheddar cheese, grated
Buttered bread crumbs

Cook lima beans and corn according to package directions, until just tender. Drain.

Melt butter in a saucepan; stir in flour, salt, cayenne, pepper and mustard. Slowly add milk. Cook, stirring constantly, until thickened. Add cheese; stir until melted.

Combine sauce and drained vegetables. Turn into 1-quart casserole. Top with crumbs.

Bake, uncovered, in moderate oven, 375 degrees F, about 20 minutes or until bubbly.

Makes 6 to 8 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960