1 can water chestnuts, sliced & drained
1 can white shoe peg corn, drained
1 pkg. baby lima beans, cooked & drained

SAUCE:

1/4 c. flour
1 1/2 c. milk
1/2 c. grated cheese
1/2 tsp. salt
Pepper to taste

Cook sauce until it begins to thicken. Add 1/4 cup pimento. Mix vegetables together. Put layer of vegetables and layer of sauce with layer of bread crumbs coated with butter. Cover top completely. Bake 25 to 30 minutes at 350 degrees.