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

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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.