|All purpose flour||3 Tablespoon|
|Canned cream style corn||8 Ounce|
|Cream cheese||3 Ounce (With Chives)|
|Canned lima beans||16 Ounce (Drained)|
|Shredded process american cheese||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
In saucepan stir flour into cream style corn.
Add cream cheese with chives; heat and stir till cheese melts and mixture thickens and bubbles.
Stir in lima beans and shredded American cheese.
Pour into 1 quart casserole.
Cover; refrigerate up to 24 hours.
Toss bread crumbs with melted butter; wrap and chill.
Bake, covered, at 400Â° for 30 minutes.
Top with crumbs.
Bake, uncovered, 20 minutes more.