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Succotash-Cheddar Casserole with Crunchy Bacon Topping

Photo: Jan Smith
Yield 6 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.