Baked Succotash Casserole Recipe

corn and lima bean casserole
Lima bean and corn casserole. Philip Dowell/Getty Images
  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: 10 to 12 Servings

This easy baked succotash casserole is made with milk, eggs, and a cracker crumb topping.

Ingredients

  • 2 cans/15 ounces (each) whole kernel corn
  • 1 can/15 to 16 ounces lima beans (drained)
  • 1 1/2 cups light cream or evaporated milk
  • 1 cup/4 ounces Monterey Jack or Swiss cheese (shredded)
  • 2 large eggs (beaten)
  • 1/4 cup green onion (sliced)
  • 2 tablespoons pimiento (chopped)
  • 1 dash black pepper (ground)
  • 2 cups/40 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.