Best 2 Succotash Casserole Recipes

Feast your taste buds on a delightful journey with our diverse collection of succotash casserole recipes! Embark on a culinary adventure as we explore the vibrant flavors and textures of this classic dish. From traditional variations to modern twists, our recipes cater to every palate and dietary preference. Whether you're a seasoned home cook or a culinary novice, we've got you covered. Discover the perfect succotash casserole recipe to tantalize your taste buds and impress your dinner guests.

**Traditional Southern Succotash Casserole:**

Indulge in the classic Southern comfort food experience with our traditional succotash casserole. This hearty dish combines tender lima beans, sweet corn, juicy tomatoes, and smoky bacon in a creamy sauce. Baked to golden perfection, this casserole is a nostalgic delight that evokes memories of family gatherings and warm summer evenings.

**Vegan Succotash Casserole:**

Embrace the plant-based goodness of our vegan succotash casserole. This recipe showcases the natural flavors of fresh vegetables, with a medley of lima beans, corn, bell peppers, and zucchini. Topped with a crispy breadcrumb crust, this casserole is a nutritious and flavorful alternative that's perfect for vegans and vegetarians alike.

**One-Pot Succotash Casserole:**

Simplify your cooking routine with our convenient one-pot succotash casserole. This recipe streamlines the cooking process by using a single pot to sauté the vegetables, cook the rice, and bake the casserole. With minimal cleanup and maximum flavor, this dish is ideal for busy weeknights or casual get-togethers.

**Cheesy Succotash Casserole:**

Elevate your succotash casserole to cheesy perfection with our irresistible recipe. A blend of sharp cheddar and gooey mozzarella cheeses adds a rich and decadent touch to the classic combination of vegetables. Serve this casserole hot and bubbly, accompanied by a crisp salad or roasted vegetables for a complete meal.

**Spicy Succotash Casserole:**

Add a kick of heat to your taste buds with our spicy succotash casserole. This recipe incorporates diced jalapeños, chili powder, and a touch of cayenne pepper to create a flavorful and slightly spicy dish. The heat is balanced by the sweetness of the corn and the creaminess of the sauce, making it a perfect choice for those who love a little spice in their food.

Let's cook with our recipes!

SUCCOTASH CASSEROLE

Succotash Casserole image

Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.

Provided by Angie McGowan

Categories Side Dish

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 box (9 oz) frozen corn, thawed
1 box (9 oz) 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

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.

Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g

SUCCOTASH SUMMER CASSEROLE

Succotash Summer Casserole image

Provided by Stuart O'Keeffe

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter, at room temperature
2 tablespoons olive oil
1 yellow onion, diced
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
3 cups fresh or frozen corn kernels
One 10-ounce bag frozen lima beans
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cherry tomatoes, halved
2 tablespoons apple cider vinegar
1 teaspoon all-purpose flour
2 large eggs
1 cup half-and-half
10 basil leaves, thinly sliced
1 cup Italian breadcrumbs
1/2 cup grated Gruyere
1/2 cup grated Parmesan

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.

Tips:

Use fresh ingredients: Fresh vegetables and herbs will give your succotash casserole the best flavor. If you can, use organic produce whenever possible.
Don't overcook the vegetables: The vegetables in your succotash casserole should be tender but still have a slight crunch to them. Overcooking will make them mushy and bland.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your succotash casserole will be. Some good options include corn, lima beans, black-eyed peas, okra, tomatoes, and bell peppers.
Season your casserole well: Don't be afraid to add plenty of salt, pepper, and other seasonings to your succotash casserole. This will help to bring out the flavors of the vegetables.
Bake until golden brown: The top of your succotash casserole should be golden brown when it's finished baking. This will give it a nice crust and help to keep the casserole moist.

Conclusion:

Succotash casserole is a delicious and easy-to-make dish that's perfect for a summer potluck or cookout. With its fresh vegetables, savory seasonings, and golden brown crust, this casserole is sure to be a hit with everyone who tries it. So next time you're looking for a new side dish to try, give succotash casserole a try. You won't be disappointed!