All Casseroles Page 2         Lima Bean Casserole     2 Tbsp. butter 2 Tbsp. flour 1 c. milk 1 can baby lima beans, drained 1 Tbsp.soy sauce 1 can water chestnuts 1 can French fried onion rings   Make a sauce of butter, flour and milk, stirring until thick.  Add the lima beans and soy sauce. Put a layer of mixture in a buttered casserole dish.  Cover with one half of the water chestnuts, slice thin, then add  the remaining bean mixture with another layer of water chestnuts. Place the onion rings over the top and heat thoroughly in a 350F oven for about 30 minutes.       Macaroni Casserole   8 oz. macaroni 3/4 c. grated cheese 1/4 c. chopped pimiento 1/4 c.chopped green pepper 1/4 c. chopped onion 1 can mushrooms and juice 1 can mushroom soup 3/4 c. mayonnaise bread crumbs for topping   Cook macaroni until tender.  Mix with other ingredients and place in baking dish. Sprinkle with bread curmbs and bake for about 30 minutes at 350F.     Ham and Rice Casserole   1 cans cream of celery soup 1 c. half and half 1 c. grated parmesan cheese 1 1/2 Tbsp. minced onion 1 Tbsp. prepared mustard 1/4 twsp. rosemary 1 tsp. lemon zest 1/8 tsp. pepper 4 c. cooked rice 4 c. cubed ham 1 can green beans 1 can French fried onion rings   In a saucepan, combine celery soup and cream.  Heat over low heat until hot, being careful not to boil.  Sitr until smoothl.  Blend in mustard, onion, lemon rid, rosemary and pepper. Remove from heat and combine with rice and ham, alternate with green beans, ending with ham and a top layer of rice.  Sprinkle with French fried onion rings. Bake u8ncovered at 350F for 15-20 minutes.     Corn Tomato Casserole   2 c. whole-kernel corn, fres, frozen or canned 1 small onion 1/2 green pepper 3 slices bacon 2 medium tomatoes 1 tsp. salt 1 tsp. sugar 1/8 tsp. pepper 3/4 c. coarse cracker crumbs   Preheat oven to 375F.  Grease 2-quart caswserole.   Cut fresh corn from cob or drain canned corn or thaw frozen corn.  Peel and dice onion.  Dice green pepper.  Cook bacon in skillet until crisp.  Remove slices to thick paper towels to drain.  Cook onion and pepper in bacon fat about 5 minutes.  Scald and skin tomatoes.  Cut in slices.  Pour corn into prepared casserole.  Sprinkle with half of salt and sugar.  cover with onion mixture.  Place tomato slices over this.  Season with remaining salt, sugar and pepper.    Crumble bacon. Mix with crumbs.  Sprinkle over top of casserole. Bake 25 to 30 minutes.     Shrimp and Spaghetti Casserole   9 oz. spaghetti 1 1/2 lbs ham steak 12 oz. pkg. frozen, deveined shrimp 3 Tbsp. butter or margarine 2 Tbsp. flour 1 tsp. salt 1/2 tsp. pepper 3 c. milk 1/4 c. sherry 1/4 c. grated Swiss cheese 1/4 c. grated Parmesan cheese   Cook spaghetti according to directions on package. Drain.   Preheat oven to 350F. Grease 2 quart casserole dish.   Cut ham in 1 inch cubes.  Separate shrimp.  Combine spaghetti, ham and shrimp and place in casserole. Melt butter in saucepan.  Stir in flour smoothly.  Add salt and pepper.  Stir in milk slowly. Cook and stir until slightly thickened. Sir in sherry slowly.  Pour sauce over casserole mixture. Sprinkle chese on top. Bake 40 minutes. Best if served hot.