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Scalloped Succotash Recipe
|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)|
Serving size: Complete recipe
Calories 2844 Calories from Fat 657
% Daily Value*
Total Fat 74 g113.3%
Saturated Fat 18.4 g92%
Trans Fat 0 g
Cholesterol 99.5 mg
Sodium 7517 mg313.2%
Total Carbohydrates 431 g143.8%
Dietary Fiber 42.5 g170.2%
Sugars 69.3 g
Protein 111 g221.4%
Vitamin A 52.7% Vitamin C 72.8%
Calcium 74.8% Iron 125.7%
*Based on a 2000 Calorie diet
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.
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.