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Baked Succotash Recipe

User Rating 3 Star Rating (1 Review)


Succotash Recipe with lima beans and corn and cheese and green onions.

Cook Time: 1 hour

Total Time: 1 hour


  • 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


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.

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Succotash II
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User Reviews

Reviews for this section have been closed.

 3 out of 5
Wot no spuds?, Member anne_thorn

I was given this years ago in New York when I lived there.Memory says it had potato in it.So I put some in mine,was ok,but I must look in my Mennonite cookbook for a clue or 2.Can't get Limas here in UK of course,so I used dried French ones from the garden. I will try again,but it is a bit bland.

1 out of 1 people found this helpful.

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