|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 132g||48%|
|Dietary Fiber 41g||145%|
|Total Sugars 20g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy baked succotash casserole is made with milk, eggs, and a cracker crumb topping.
2 (15-ounce) cans whole kernel corn
1 (15- to 16-ounce) can lima beans, drained
1 cup Monterey jack, or Swiss cheese, shredded
1 1/2 cups light cream, or evaporated milk
2 large eggs, beaten
1/4 cup green onion, sliced
2 tablespoons pimiento
1 dash black pepper
2 cups saltine crackers, coarsely crumbled, divided
2 tablespoons butter, melted
Heat the oven to 350 F.
Grease a 2 1/2-quart casserole.
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, drained lima beans, cream or milk, shredded cheese, eggs, green onion, pimiento, pepper, and 1 1/2 cups of the cracker crumbs.
Turn into the greased casserole dish.
Toss the remaining cracker crumbs with the melted butter; sprinkle over casserole.
Bake in the preheated oven for 55 to 60 minutes.
Let stand 5 minutes before serving.