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Succotash Casserole

Blogger Angie McGowan of Eclectic Recipes shares a simple recipe for a colorful, cheesy vegetable casserole.

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  • Prep Time 25 min
  • Total Time 55 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

When fresh corn and lima beans are in season, you can use them in place of the frozen veggies if you like.

Crushed buttery crackers can be substituted for the bread crumbs.

This recipe can easily be doubled; use a 13x9-inch (3-quart) baking dish.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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