SUCCOTASH CASSEROLE
Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.
Provided by Angie McGowan
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
- Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
- Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g
SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
BABY LIMA BEANS AND CORN
A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!
Provided by Seasoned Cook
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size saucepan bring water to a boil.
- Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
- Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
- Serve and enjoy!
Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4
SUCCOTASH SALAD
"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."
Provided by Katie Lee Biegel
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
- In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
- Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
SUCCOTASH RECIPE
For a delicious veggie side dish that pairs wonderfully with nearly any entrée, try our succotash recipe made with corn, lima beans, red bell peppers and a medley of seasonings. Although succotash has Native American roots dating back to the 1600s, the sweet side dish has been loved and savored throughout modern cuisine, most often associated with Southern cooking today. Our version comes together in a snap using frozen corn and frozen lima beans, all while maintaining the recipe's classic elements like the richness of butter and sweetness of chopped onion. Vegetable succotash is a great way to lend a colorful dose of veggies to any feast, from weeknight meals with the family to Thanksgiving dinner with friends. While this bright side dish is perfect for the summer months, it can be enjoyed year-round to liven up any spread. Serve it alongside pepper steak or lemon pepper chicken for a hearty meal, or with Old Bay crab cakes for a complete Southern dinner the whole family is sure to love. Be sure to explore other tasty side dishes from our collection, including garlic and herb roasted potatoes, grilled mushroom bundles, and brown sugar carrots.Photo credit: Joanne Bruno from Eats Well with Others.
Provided by McCormick
Categories Side Dishes,
Yield 6
Number Of Ingredients 9
Steps:
- Cook lima beans as directed on package until tender. Drain and set aside.
- Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
- Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.
Nutrition Facts : Calories 140 Calories
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
Provided by Amelia Saltsman
Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Stir in basil and serve.
SUCCOTASH
Succotash is an American traditional recipe mainly composed of lima beans and corn that is often served at picnics and barbecues.
Provided by Vera Abitbol
Categories Salad
Time 1h45m
Number Of Ingredients 18
Steps:
- Soak lima beans in cold water overnight.
- Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
- Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
- Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
- Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
- Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
- Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
- Dressing
- Whisk together all the ingredients except the oil.
- Pour oil slowly, whisking constantly. Pour over vegetables and mix.
- Serve cold or at room temperature.
CHEESY CORN CASSEROLE
I've had this cheesy corn casserole recipe for years, and my family still asks for it all the time. Our son, who is not a big vegetable eater, says it's one of his favorites.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.
Nutrition Facts :
SOUTHERN SUCCOTASH RECIPE
This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!
Provided by Blair Lonergan
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
- Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
- Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
- Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, SaturatedFat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, UnsaturatedFat 1.8 g
LIMA BEAN AND CORN SUCCOTASH
Succotash is a simple-and simply delicious-Thanksgiving side, as well as a true Southern staple.
Categories American Southern Thanksgiving side dish vegetarian パン
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Bring beans and 8 cups water to a boil in a large pot. Season with salt. Reduce to a simmer and cook until tender, 20 to 25 minutes. Add corn and cook just until tender, 4 to 6 minutes. Drain any excess liquid and return beans to pot. Add cream and cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in butter. Season with salt and pepper.
LIMA BEAN AND CORN CASSEROLE
Make and share this Lima Bean and Corn Casserole recipe from Food.com.
Provided by Gwanny Hill
Categories Corn
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook lima beans and corn together, following package directions.
- Drain.
- Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
- Blend in the flour, milk, salt and one cup of grated cheese.
- Cook until the sauce begins to thicken; add pimento and water chestnuts.
- Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
- Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
- Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.
Nutrition Facts : Calories 312.3, Fat 15.1, SaturatedFat 9.3, Cholesterol 43.9, Sodium 608.9, Carbohydrate 32.5, Fiber 6.8, Sugar 2.2, Protein 13.8
More about "lima bean and corn casserole succotash food"
BUTTER BEAN (LIMA BEAN) & CORN SUCCOTASH - EAT SIMPLE …
From eatsimplefood.com
Cuisine Low CountryTotal Time 1 hrCategory Side DishCalories 382 per serving
- Boil the fresh butterbeans in salted water for ~25 minutes or until tender. Drain & set aside in a big bowl.
- Bring a large skillet to medium high heat and add butter & olive oil. When melted add the onion & pepper. Cook uncovered ~ 4-6 minutes or until soft. Place in bowl with butterbeans.
- In the same pan, add the zucchini and turn up the heat. This is easiest to do if your using a non stick pan. Try to get a little bit of brown on the zucchini. Cook it longer if you like it soft. I like it cooked just on the outside and still a little firm on the inside. Cook ~ 3-5 minutes uncovered. Place zucchini in bowl with other ingredients.
- Cut the kernels from the corn cob. You can cook 'em for a couple minutes if you like, but I prefer to eat it raw if the corn is fresh. Add to bowl. Add white wine vinegar and a little more olive oil if needed. Salt to taste. Add goat cheese and bacon if you want it & got it. Happy Eating! Beckie
CROCK POT LIMA BEANS AND CORN RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 10Calories 185 per servingTotal Time 5 hrs
CORN AND LIMA BEAN SUCCOTASH | GIANT FOOD
From recipecenter.giantfood.com
Servings 8Calories 138 per servingTotal Time 25 mins
SUCCOTASH WITH FRESH LIMA BEANS AND CORN RECIPE
From thespruceeats.com
4.5/5 (37)Category Side DishAuthor SliceyCalories 264 per serving
LIMA BEAN AND ROASTED CORN SUCCOTASH RECIPE - CDKITCHEN
From cdkitchen.com
Servings 8Calories 369 per servingTotal Time 25 mins
PURE AND SIMPLE LIMA BEAN AND CORN SUCCOTASH - IFOOD.TV
From ifood.tv
CORN SUCCOTASH WITH BACON - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Category Vegetables & SidesCalories 124 per serving
- In a large, deep skillet over medium heat cook the bacon until it is crisp, about 8 - 10 minutes. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the bacon drippings in the skillet.
- Increase the heat to medium high. Add the onions, corn, and garlic to the skillet, and cook 5 10 7 minutes, stirring occasionally, until the onions are tender and the corn is slightly caramelized.
- Lower the heat to medium, and stir in the lima beans and tomatoes. Cook for another minute, until the beans are tender but still crisp.
- Crumble the cooked bacon and add to the succotash. Season to taste with sea salt and freshly ground black pepper.
SUCCOTASH-CHEDDAR CASSEROLE & CRUNCHY BACON TOPPING RECIPE ...
From myrecipes.com
4.5/5 (2)Calories 258 per servingServings 6
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion, bell pepper, 1/4 teaspoon salt, and garlic to drippings in pan; cook 4 minutes or until tender, stirring frequently. Stir in lima beans and corn.
- Place flour in a small bowl; gradually add 1/3 cup milk, stirring with a whisk to form a slurry. Add slurry, remaining 1/4 teaspoon salt, remaining 1 cup milk, and black pepper to corn mixture; cook over medium heat 2 1/2 minutes or until thick and bubbly. Remove from heat. Add cheese; stir until cheese melts. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle with the cracker crumbs and bacon. Bake at 375° for 20 minutes or until lightly browned on top and bubbly around edges.
SUCCOTASH - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (5)Category Side DishCuisine AmericanCalories 185 per serving
- Melt the butter in a large saucepan over medium heat. Sauté the onions until translucent and soft.
- Stir in the corn and cook until tender crisp. If using canned corn, add it and the lima beans and heat them through. Add in the tomatoes and garlic and cook for 5 minutes.
LIMA BEAN BUTTERNUT SUCCOTASH | A NUTRITIOUS VEGAN SIDE ...
From thefullhelping.com
5/5 (3)Category Side Dish, Small PlateCuisine Gluten Free, Soy Free, Tree Nut Free, VeganTotal Time 25 mins
- Bring a pot of water to boil and fit it with a steamer attachment (or a large sieve). Steam the butternut squash till it's fork tender but not mushy (about 8-10 minutes).
- Heat one tablespoon of the butter or oil in a large skillet or sauté pan over medium heat. Add the onions. Cook, stirring every now and then, for 5 minutes, or until the onion is clear and tender. Add the zucchini and corn. Cook for 5-6 minutes, or until the zucchini is tender. Stir in the butternut squash, beans, herbs, and lemon. Stir in the remaining tablespoon butter or oil.
EASY SOUTHERN SUCCOTASH - BLOGGHETTI
From blogghetti.com
5/5 (3)Estimated Reading Time 5 mins
- Add frozen corn to the skillet and saute until the corn is thawed and starting to turn lightly brown. Add in the onion, peppers, and garlic - saute until a couple of minutes, or until the onions and peppers begin to soften.
- Add the Lima beans and squash ; cook uncovered stirring occasionally, until the squash is tender-crisp, about 8 - 10 minutes.
CORN SUCCOTASH | GLUTEN-FREE & WW FRIENDLY -FOOD MEANDERINGS
From foodmeanderings.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 108 per serving
- Heat the butter over medium heat in a medium pot. Add onion and red pepper; cook and stir until the onion is softened.
- Add and the garlic and cook for 1-2 minutes, then add tomatoes and stir in the lima beans, vegetable stock and fresh herbs.
- Sautee over medium- low heat for about 15 minutes, then add in the corn and cook for an additional 5 minutes. Add salt and pepper as desired. Serve warm
SUMMER SUCCOTASH GRATIN RECIPE - MICHAEL ROMANO | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 15 minsServings 10
- Preheat the oven to 425° and position a rack in the center. In a large, deep skillet, melt the butter in 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the bell pepper, corn, green beans, fava beans and Aleppo, season with salt and black pepper and cook, stirring, until the beans are crisp-tender, 3 minutes. Add the stock and simmer until evaporated, about 3 minutes.
- Transfer the vegetables to a large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs.
- In a small bowl, toss the panko with the shredded cheese and the remaining 2 tablespoons of oil. Season the topping with salt and pepper; sprinkle over the succotash and bake for 10 minutes, until heated through.
- Turn on the broiler and broil in the center of the oven for about 3 minutes, just until the top is golden. Let the gratin stand for 10 minutes, then serve.
SUCCOTASH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Calories 217 per servingCategory Side Dish
- Place the bacon in a pan over medium high heat. Cook the bacon for 5-6 minutes or until browned and crispy.
- Remove the bacon from the pan. Leave 1 tablespoon of bacon grease in the pan and discard the rest.
- Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the lima beans, corn, green beans and butter to the pan. Cook for 5-6 minutes or until green beans are tender.
EASY BAKED SUCCOTASH WITH LIMA BEANS AND CORN | RECIPE ...
From pinterest.com
4.6/5 (7)Estimated Reading Time 2 minsServings 12Total Time 1 hr 25 mins
EASY SUCCOTASH CASSEROLE RECIPE WITH LIMA BEANS AND CORN
From thespruceeats.com
4.6/5 (8)Total Time 1 hr 25 minsCategory Side Dish, DinnerCalories 860 per serving
CORN SUCCOTASH WITHOUT BEANS - SAVOR THE BEST
From savorthebest.com
5/5 (1)Total Time 20 minsCategory Side DishesCalories 146 per serving
SUCCOTASH OF LIMA BEANS AND CORN | MAMBO
From mambofoods.com
Estimated Reading Time 50 secs
BEST LIMA BEAN AND CORN SUCCOTASH RECIPE
From buddik.ddns.us
CORN AND LIMA BEAN DISH - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LIMA BEAN, CORN AND TOMATO SUCCOTASH - MY FOOD AND FAMILY
From myfoodandfamily.com
CHICKPEA (GARBANZO) SUCCOTASH RECIPE | THE NIBBLE WEBZINE ...
From blog.thenibble.com
CORN CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com
LIMA BEAN AND CORN CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
SUCCOTASH WITH OKRA, TOMATOES, LIMA BEANS, AND CORN RECIPE ...
From foodnewsnews.com
10 BEST SUCCOTASH WITHOUT LIMA BEANS RECIPES | YUMMLY
From yummly.com
PIONEER WOMAN CORN AND LIMA BEAN SUCCOTASH RECIPE
From crecipe.com
CHICKEN AND LIMA BEAN CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
SUCCOTASH CASSEROLE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SKILLET CORN AND LIMA BEANS SUCCOTASH VIA @KITCHENKELLI ...
From pinterest.com
EASY BAKED SUCCOTASH WITH LIMA BEANS AND CORN | RECIPE ...
From pinterest.ca
SUCCOTASH WITH FRESH LIMA BEANS AND CORN RECIPE - FOOD NEWS
From foodnewsnews.com
CALORIES IN COOKED LIMA AND CORN BEANS (SUCCOTASH) AND ...
From fatsecret.com
QUICK & HEALTHY SUCCOTASH RECIPE: A CLASSIC SOUTHERN ...
From 30seconds.com
HAIRY BIKERS SUCCOTASH RECIPES
From tfrecipes.com
LIMA BEAN AND CORN CASSEROLE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love