Succotash Casserole Recipes

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.

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.

Steps:

• Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
• Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

Steps:

• 1. Place a large skillet over medium high heat,
• 2. Add the bacon and cook until the fat has rendered and bacon has crisped, about 10 minutes.
• 3. Add the tomatoes, garlic and onions and cook until the onions are translucent (softened a bit), about 5 minutes.
• 4. Add the corn and cook for another 2 minutes.
• 5. Add the lima beans and then remove the pan from the heat.
• 6. Stir in the basil and red wine vinegar, season with salt and pepper. Serve
• 7. Serves 6