1 (10 oz.) pkg. frozen French green beans
1 (10 oz.) pkg. frozen baby lima beans
1 (10 oz.) pkg. petite peas
3 green peppers, seeded and cut into narrow strips
1 1/2 c. heavy cream, whipped
1 1/2 c. mayonnaise
3/4 c. grated Parmesan or Cheddar cheese
Freshly ground pepper
Touch of salt

Place vegetables in just enough boiling salted water to keep from burning. Cook only until thawed and separate with fork. Drain and cool. Butter a casserole of appropriate size. Place the barely cooked vegetables in casserole. Cover with the mixture of cream, mayonnaise, cheese, pepper, and salt. Bake uncovered in preheated 325 degree oven for about 50 minutes or until browned and puffy on top.

Casserole may also be held in refrigerator until ready to bake. Feeds 12.