1 pkg. (10 oz.) frozen peas
1 pkg. (10 oz.) frozen baby limas
1 pkg. (9 oz.) frozen cut green beans
Boiling, salted water
2 tbsp. butter
1/4 c. finely chopped onion
1 tbsp. reg. all purpose flour
1/2 c. each sour cream and mayonnaise
1/2 tsp. basil leaves, crushed
Salt and pepper
3/4 c. shredded sharp Cheddar cheese

Turn peas into a wire strainer. Rinse in hot tap water to thaw quickly, seat side. Cook the limas and green beans separately in boiling water according to package directions until just tender crisp; do not overcook. Drain, rinse in cold water and drain well. Meanwhile melt the butter in a frying pan over medium heat; add the onion and cook until soft, about 3 minutes. Stir in the flour and cook until bubbly.

Remove from heat and add the sour cream, mayonnaise, basil, and salt and pepper to taste. Combine the sour cream mixture with the peas, limas and green beans. Turn into a 1 1/2 quart casserole; sprinkle cheese over top. Cover and refrigerate if made ahead.

Bake, uncovered in a 325 degree oven for 20 minutes (30 minute if refrigerated) or until heated through. Makes 10 to 12 servings.