Be the first to Succotash Recipe with lima beans and corn and cheese and green onions.
Cook Time: 1 hour
Ingredients:
- 2 (approx. 16 ounces each) cans whole kernel corn
- 1 16 ounce can lima beans, drained
- 1 13-ounce can evaporated milk
- 1 cup (4 ounces) shredded Monterey Jack or Swiss cheese
- 2 large eggs, beaten
- 1/4 cup sliced green onion
- 2 tablespoons chopped pimiento
- dash ground black pepper
- 2 cups coarsely crumbled saltine crackers (40 crackers)
- 2 tablespoons butter, melted
Preparation:
Drain corn, reserving liquid. Add water, if necessary, to corn liquid to
make 3/4 cup of liquid. In a large bowl, combine the corn liquid, corn, lima beans, evaporated milk, shredded cheese, eggs, green onion, pimiento, pepper, and 1 1/2 cups of the cracker crumbs. Turn into greased 2 1/2 quart casserole dish. Toss together remaining cracker crumbs and butter; sprinkle over casserole. Bake at 350° for 55 to 60 minutes. Let stand 5 minutes before serving.
This succotash recipe serves 10 to 12.
This succotash recipe serves 10 to 12.
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Succotash II
Microwave Succotash with Okra
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