Scalloped Succotash
Creamy scalloped succotash combines tender corn, lima beans, and cheese for a comforting side dish perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Drain the corn, reserving the liquid.
- Add water to the corn liquid, if necessary, to make 3/4 cup.
- In a bowl, combine the corn liquid, corn, lima beans, evaporated milk, shredded Swiss cheese, beaten eggs, chopped pimento, pepper, and 1 1/2 cups of crushed saltine crackers.
- Turn the mixture into a 2 1/2-quart casserole dish.
- Sprinkle the remaining crushed saltine crackers on top.
- Drizzle the melted butter over the cracker crumbs.
- Bake, covered, at 350°F (175°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the mixture. You can substitute the Swiss cheese with cheddar or mozzarella if desired. To reduce sodium, use low-sodium canned corn and lima beans. Ensure the crushed saltine crackers are finely crushed for a better topping texture. This dish can also benefit from fresh herbs like thyme or parsley for added flavor.
Serving Suggestions
Scalloped succotash is a versatile dish that pairs beautifully with grilled meats or fish for a complete meal. Consider serving it alongside a fresh salad or roasted vegetables for a balanced dinner. It also makes for a hearty side dish at potlucks or family gatherings, complementing dishes like Easy Sticky Rolls and Chicken Vegetable Rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F until heated through, approximately 20-25 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Succotash contains roughly 1625 calories, with 28g protein, 123g carbohydrates, and 115g fat. It is an excellent source of vitamin C (154% of the Daily Value), protein (56% of the Daily Value), and calcium (53% of the Daily Value). Note that it is relatively high in sodium, at 705mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn and lima beans instead of canned?
Yes, you can substitute frozen corn and lima beans for the canned versions. Just be sure to thaw and drain them before adding to the mixture to avoid excess water in the casserole.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of cayenne pepper to the main mixture. Alternatively, serve with a spicy hot sauce on the side for those who enjoy an extra kick.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).