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
