Succotash Bake Recipe
Ingredients
| All purpose flour | 3 Tablespoon | |
| 1 8-ounce can cream-style corn | ||
| 1 3-ounce package cream cheese with chives | ||
| Lima beans | 1 16 Ounce, drained | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Advance preparation: In saucepan stir flour into cream-style corn.
Add cream cheese with chives; heat and stir till cheese melts and mixture thickens and bubbles.
Stir in lima beans and shredded American cheese.
Pour into 1-quart casserole.
Cover; refrigerate up to 24 hours.
Toss bread crumbs with melted butter; wrap and chill.
Before serving: Bake, covered, at 400° for 30 minutes.
Top with crumbs.
Bake, uncovered, 20 minutes more.
Add cream cheese with chives; heat and stir till cheese melts and mixture thickens and bubbles.
Stir in lima beans and shredded American cheese.
Pour into 1-quart casserole.
Cover; refrigerate up to 24 hours.
Toss bread crumbs with melted butter; wrap and chill.
Before serving: Bake, covered, at 400° for 30 minutes.
Top with crumbs.
Bake, uncovered, 20 minutes more.
Chef
