Scalloped Succotash Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| 2 17-ounce cans whole kernel corn | ||
| Lima beans | 1 17 Ounce, drained | |
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| Saltine crackers | 1 1/2 Cup (16 tbs), crushed | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| 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.
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.
Chef
