Succotash Summer Casserole Food

SUCCOTASH CASSEROLE

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.

SUMMER SUCCOTASH

Steps:

• Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.

SUCCOTASH SUMMER CASSEROLE

Steps:

• Arrange a rack in the center of the oven and preheat to 400 degrees F. Grease 9-by-13-inch baking dish with 1 tablespoon of the butter. Set aside.
• Heat the olive oil and the remaining 1 tablespoon butter in a large nonstick skillet over medium heat. Cook the onions until softened, about 2 minutes. Add the red pepper flakes and garlic and cook until fragrant, about 1 minute. Add the corn and lima beans and cook until warmed through, about 2 minutes. Season with the salt and pepper. Add the tomatoes and vinegar and stir.
• Whisk together the vinegar and flour in a small bowl and pour into the pan. Stir to combine.
• Whisk together the eggs, half-and-half and basil in a medium bowl. Remove the skillet with the vegetables from the heat, then stir in the egg mixture. Transfer the creamy vegetable mixture to the prepared baking dish.
• Combine the breadcrumbs, Gruyere and Parmesan in a small bowl and sprinkle on top of the vegetable mixture. Bake in the center of the oven until the top starts to look golden on top, about 15 minutes. Let cool for 5 minutes before serving.

SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE

Steps:

• Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

SUMMER SUCCOTASH

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.

SOUTHERN SUCCOTASH AND BEEF

Steps:

• Pre Heat oven to 325 degrees.
• Saute onion in oil until lightly browned.
• Mix together everything except chedder cheese and cracker crumbs.
• Turn mixture into a buttered casserole dish.
• Mix together chedder cheese and cracker crumbs and sprinkle over mixture.
• Bake for 30-35 minutes until cheese melts and dish is hot through and through.

SUCCOTASH

Steps:

• Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
• Add beans and cook, stirring occasionally, 5 minutes.
• Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
• Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

MEXICAN SUCCOTASH

Steps:

• Brown ground beef with onion and drain. Stir in remaining ingredients
• except chips and cheese and pour into greased casserole dish.
• Bake at 350 for 20 minutes then top with chips and cheese.
• Bake 5 - 10 minutes longer.

SUMMER VEGETABLE SUCCOTASH

Steps:

• Cover potatoes with cold salted water by 1 inch in a large saucepan.
• Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
• Drain and cool, then cut into bite-size pieces.
• Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
• Transfer to a serving bowl.
• Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
• Stir in beans and sauté, stirring, until heated through.
• Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER SUCCOTASH WITH MARJORAM

Steps:

• Melt butter with oil in large deep skillet over medium-high heat. Add onion, peppers & garlic; saute until peppers are crisp tender - about 5 minutes.
• Add corn, zucchini, yellow squash, lima beans & saute until vegies are just tender about 7 minutes.
• Stir in 3T parsley & marjoram.
• Season to taste with salt & fresh ground black pepper.
• Transfer to serving bowl.
• Garnish with remaining parsley & serve.