Succotash-Cheddar Casserole with Crunchy Bacon Topping

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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 12.9g
  • Carbohydrate: 34.4g
  • Fiber: 5g
  • Cholesterol: 17mg
  • Iron: 2.1mg
  • Sodium: 514mg
  • Calcium: 201mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Succotash-Cheddar Casserole with Crunchy Bacon Topping Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy