Succotash-Cheddar Casserole with Crunchy Bacon Topping

Succotash-Cheddar Casserole with Crunchy Bacon Topping Recipe
Photo: Jan Smith
The popular summertime combination of corn, lima beans, and bell pepper is tossed with a creamy cheese sauce and baked under a crisp cracker crumb topping. Place the crackers in a zip-top plastic bag, and crush with a rolling pin or bottle. Serve with grilled or roasted chicken.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 3.5 g
Monofat 2.5 g
Polyfat 1 g
Protein 12.9 g
Carbohydrate 34.4 g
Fiber 5 g
Cholesterol 17 mg
Iron 2.1 mg
Sodium 514 mg
Calcium 201 mg


2 cups frozen baby lima beans
3 bacon slices
2/3 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 teaspoon salt, divided
2 garlic cloves, minced
2 cups fresh corn kernels (about 3 ears)
2 1/2 tablespoons all-purpose flour
1 1/3 cups 1% low-fat milk, divided
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
Cooking spray
15 reduced-fat round buttery crackers (such as Ritz), coarsely crushed


Preheat oven to 375°.

Cook lima beans in boiling water 5 minutes or until crisp-tender; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion, bell pepper, 1/4 teaspoon salt, and garlic to drippings in pan; cook 4 minutes or until tender, stirring frequently. Stir in lima beans and corn.

Place flour in a small bowl; gradually add 1/3 cup milk, stirring with a whisk to form a slurry. Add slurry, remaining 1/4 teaspoon salt, remaining 1 cup milk, and black pepper to corn mixture; cook over medium heat 2 1/2 minutes or until thick and bubbly. Remove from heat. Add cheese; stir until cheese melts. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle with the cracker crumbs and bacon. Bake at 375° for 20 minutes or until lightly browned on top and bubbly around edges.

Krista Ackerbloom Montgomery and Ann Taylor Pittman,

Cooking Light

August 2005
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