2 (10 oz.) pkg. frozen baby lima beans
1 sm. jar pimentos
1/2 can water chestnuts, sliced
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1/2 lb. American cheese
1 sm. onion, chopped
Salt and pepper

Cook lima beans in salty water until done; drain. Add pimentos, water chestnuts, and onion. Place in casserole dish. Set aside. Melt butter, stir in flour, salt and pepper. Slowly add milk. Cook until thickened. Add cheese. Cook until melted. Pour over bean mixture. Top with croutons or bread crumbs. Bake at 350 degrees for 30 minutes.