Succotash Casserole

 

3

tablespoons butter

3/4

cup chopped onion

1/2

cup chopped red bell pepper

1

box (9 oz) Green Giant® Simply Steam® Niblets® frozen corn, thawed

1

box (9 oz) Green Giant® Simply Steam® frozen baby lima beans, thawed

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon dried thyme leaves

1

teaspoon salt

1

teaspoon pepper

1/4

teaspoon ground mustard

1

cup milk

1

cup shredded mild Cheddar cheese (4 oz)

1/4

cup Progresso® plain bread crumbs

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• 2 In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
• 3 In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
• 4 Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
• 5 Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.