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Corn and Lima Bean Bake


Corn and Lima Bean Bake

Corn and Lima Bean Bake

Photo: Diana Rattray
This succotash combination makes a delicious casserole, perfect for a potluck or family dinner. The cracker crumb topping gives this easy casserole just the right amount of texture.


  • 1 can (15 1/4 ounces) cream-style corn
  • 1 can (15 1/4 ounces) whole kernel corn, liquids reserved
  • 1 can (15 1/4 ounces) lima beans, drained
  • 1 cup half-and-half or light cream
  • 2 large eggs
  • 1 1/2 cups crumbled saltines, divided
  • 2 tablespoons dried minced onion or grated onion
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped pimiento, drained
  • 1 cup shredded Monterey Jack or Cheddar Jack cheese
  • 2 tablespoons melted butter


Grease a 2-quart baking dish. Heat oven to 350°.

Combine the cream-style corn, whole kernel corn, and lima beans in a large bowl.

Whisk the eggs with the half-and-half or cream and 1/2 cup of the liquid from the corn. If you don't have 1/2 cup of liquid, add water to make 1/2 cup.

Combine the two mixtures and stir in 1 cup of the crumbled crackers, the minced onion, pepper, and pimiento. Spoon into the prepared baking dish. Top with the shredded cheese. Combine the remaining 1/2 cup of crumbs with the butter and sprinkle evenly over the cheese layer.

Bake for 50 to 60 minutes, until firm and lightly browned. Serves 8 to 10.

More Succotash Recipes
Succotash with Fresh Lima Beans
Creamy Succotash Recipe
Succotash with Okra
Succotash with Garlic
Succotash II

Lima Bean Recipe Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable


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