By Angela McGowan
This is one of my favorite sides to serve family, because everyone always loves it!
Yield: Serves 4
Succotash Casserole
Ingredients:
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 box (9 oz) Green Giant™ Simply Steam® Niblets® frozen corn, thawed
- 1 box (9 oz) Green Giant™ Simply Steam® frozen baby lima beans, thawed
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1 cup milk
- 1 cup shredded mild Cheddar cheese (4 oz)
- 1/4 cup Progresso™ plain bread crumbs
Directions:
- 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.
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