1 can white shoepeg corn; save 1/2 liquid
1 pkg. frozen butterbeans, cooked
1 1/2 sticks butter, melted
1/2 pkg. Pepperidge Farm Herb stuffing
1/4 c. melted butter
1/4 c. flour
1 1/4 c. milk
1/2 c. chopped onion
1/2 c. medium sharp cheese grated

Make a white sauce with 1/4 cup melted butter, 1/4 cup flour and 1 1/4 cups milk. Cook until it begins to thicken. Add chopped onion and grated cheese. Fill 2 quart casserole as follows: Layer of butterbeans, layer of corn, layer of sauce. Repeat these 3 layers; add liquid saved from corn. Mix 1 1/2 sticks butter and 1/2 package stuffing and put on top of casserole. Bake at 350 degrees for 20 minutes. Serves 8. This freezes well without the stuffing; stuffing can be added just before cooking.