Succotash-Cheddar Casserole with Crunchy Bacon Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
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.
|
|