Succotash Casserole

Ingredients

• 3 tablespoons butter 
• 0.8 cup onion chopped
• 0.5 cup bell pepper red chopped
• 9 oz corn frozen thawed
• 9 oz baby lima beans frozen thawed
• 2 tablespoons flour all-purpose
• 1 teaspoon thyme leaves dried
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 0.3 teaspoon ground mustard 
• 1 cup milk 
• 4 oz mild cheddar cheese shredded
• 0.3 cup breadcrumbs plain

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, melt 1 tablespoon of the butter over medium heat.
3. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
4. Remove vegetables to large bowl; set aside.
5. 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.
6. Heat to boiling; cook and stir until sauce is smooth and bubbly.
7. Remove from heat; stir in cheese until melted.
8. Pour cheese sauce over vegetables; mix well.
9. Pour mixture into baking dish.
10. Sprinkle with bread crumbs.
11. Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.