Baked Succotash Casserole

Corn and lima bean casserole

Philip Dowell / Getty Images

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
860 Calories
17g Fat
132g Carbs
50g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 860
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 38%
Cholesterol 62mg 21%
Sodium 216mg 9%
Total Carbohydrate 132g 48%
Dietary Fiber 41g 145%
Total Sugars 20g
Protein 50g
Vitamin C 3mg 16%
Calcium 217mg 17%
Iron 14mg 80%
Potassium 3003mg 64%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Heat the oven to 350 F. 

  2. Grease a 2 1/2-quart casserole.

  3. Drain corn, reserving liquid. Add water, if necessary, to corn liquid to make 3/4 cup of liquid.

  4. 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.

  5. Turn into the greased casserole dish.

  6. Toss the remaining cracker crumbs with the melted butter; sprinkle over casserole.

  7. Bake in the preheated oven for 55 to 60 minutes.

  8. Let stand 5 minutes before serving.