Recipe- Baked Succotash Recipe

Ingredients:

  • 2 (approx. 16 ounces each) cans whole kernel corn
  • 1 16 ounce can lima beans, drained
  • 1 13-ounce can evaporated milk
  • 1 cup (4 ounces) shredded Monterey Jack or Swiss cheese
  • 2 large eggs, beaten
  • 1/4 cup sliced green onion
  • 2 tablespoons chopped pimiento
  • dash ground black pepper
  • 2 cups coarsely crumbled saltine crackers (40 crackers)
  • 2 tablespoons butter, melted

 

Directions:

  • Drain corn, reserving liquid. Add water, if necessary, to corn liquid to make 3/4 cup of liquid.
  • In a large bowl, combine the corn liquid, corn, lima beans, evaporated milk, shredded cheese, eggs, green onion, pimiento, pepper, and 1 1/2 cups of the cracker crumbs.
  • Turn into greased 2 1/2 quart casserole dish.
  • Toss together remaining cracker crumbs and butter; sprinkle over casserole.
  • Bake at 350° for 55 to 60 minutes. Let stand 5 minutes before serving.
    This succotash recipe serves 10 to 12.

Source:southernfood