Succotash Recipe with lima beans and corn and cheese and green onions.
Cook Time: 1 hour
Total 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.
More Succotash Recipes
Succotash with Fresh Lima Beans
Creamy Succotash Recipe
Succotash with Okra
Succotash with Garlic
Succotash II
Seafood Succotash
Lima Bean Recipe Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
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