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Succotash Casserole
Succotash Casserole
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Prep Time:
25 minutes
Total Time:
55 minutes
Cheesy succotash casserole: Quick and delicious with corn, baby lima beans, red bell pepper, and cheddar cheese. Ready in under an hour.
Ingredients:
  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 box (9 oz) frozen corn, thawed
  • 1 box (9 oz) 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
Instructions:
  • Preheat oven to 350°F and generously coat an 8-inch square (2-quart) glass baking dish with cooking spray.
  • Melt the butter in a large skillet over medium heat. Add onion, bell pepper, corn, and lima beans. Cook for 5 to 8 minutes, stirring often, until the vegetables are crisp-tender. Transfer the cooked vegetables to a large bowl and set aside.
  • Melt the remaining butter in the skillet over medium heat. Whisk in flour, thyme, salt, pepper, and mustard. Cook for 2 minutes, stirring constantly. Pour in the milk gradually and bring to a boil. Cook and stir until the sauce is smooth and bubbly. Remove from heat and stir in the cheese until melted.
  • Cover the vegetables in the velvety cheese sauce and ensure they are well-coated. Transfer the mixture to a baking dish and top it off with a generous sprinkle of bread crumbs.
  • Bake for 20 to 30 minutes until bubbly with a golden brown topping.

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