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Green Vegetable Medley
From The Junior League of Houston Cookbook
1 package frozen French-cut green beans
1 package frozen baby lima beans or corn
1 package frozen English peas
1 green pepper, julienne-cut
Salt and pepper
1 cup heavy cream, whipped
1 cup mayonnaise
Grated Parmesan cheese
Cook frozen vegetables separately. Parboil green peppers. Drain all vegetables; combine and season with salt and pepper. Arrange in buttered casserole. Mix whipped cream and mayonnaise together; spoon over vegetables. Top with Parmesan cheese. Bake at 300 F until brown on top, about 30-40 minutes. This casserole can be made a day ahead and baked just before serving. Serves 8-10.
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