2 c Fresh lima beans; shelled
1 c Fresh corn cut from the cob
2 tb Butter or margarine
2 tb All-purpose flour
1 c Milk
1 ts Fresh dillweed; minced -OR- 1/4 ts Dried whole dillweed
1/2 ts Salt
1 ds Freshly ground black pepper
1 c Carrots; shredded
1/4 c Parmesan cheese; grated

Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain and set aside.

Cook corn, covered, in boiling salted water 10 minutes; drain and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in dillweed, salt, pepper, and vegetables. Pour into a lightly- greased 2-quart casserole dish; cover and bake at 350 degrees F for 25 minutes. Sprinkle with cheese; baked, uncovered, an additional 5 minutes. Yield: 6 servings.