1/2 c. butter
2 tbsp. green onions
1 clove garlic, split (or equivalent juice)
1/2 tsp. salt
1 (10 oz.) box frozen limas
1 (10 oz.) box frozen corn
2 med. tomatoes, sliced (about 10-12 slices)
1/3 c. bread crumbs
1/4 tsp. crushed basil

In small saucepan, melt butter. Saute onion and garlic until tender. Add salt and set aside.

Break frozen vegetables apart. Place limas in shallow 1 1/2 quart casserole. Add a layer of tomato slices, then a layer of corn. Top with remaining tomato slices. Reserve 2 tablespoons butter mixture. Pour remaining butter over vegetables. Cover tightly with foil. Bake at 350 degrees for 1 hour.

Meanwhile, toss crumbs with remaining butter and basil. Sprinkle over tomatoes. Bake uncovered 10 to 12 minutes. 6 servings.