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Scalloped Succotash

Microwaverina's picture
Ingredients
  Onion 1⁄4 Cup (4 tbs), chopped
  Canned whole kernel corn 34 Ounce (2 Can)
  Canned lima beans 17 Ounce, drained (1 Can)
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Saltine crackers 1 1⁄2 Cup (24 tbs), crushed
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Chopped canned pimiento 1⁄4 Cup (4 tbs)
  Pepper 1 Dash
  Butter/Margarine 1 Tablespoon
Directions

In 2 1/2-quart casserole micro-cook onion in 2 tablespoons water, covered, till onion is tender, 1 1/2 minutes; drain.
Drain corn, reserving 3/4 cup of the liquid.
In same casserole mix onion, reserved corn liquid, corn, lima beans, soup, 1 1/4 cups of the crumbs, Swiss cheese, milk, pimiento, and pepper.
In small bowl micro-melt the butter 30 to 40 seconds; toss with remaining 1/4 cup crumbs.
Set aside.
Micro-cook casserole, uncovered, 18 minutes, stirring every 5 minutes.
Let stand 2 to 3 minutes before serving.
Sprinkle with reserved buttered crumbs; garnish with parsley and cherry tomatoes, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Butter
Interest: 
Healthy

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