Succotash-Cheddar Casserole with Crunchy Bacon Topping

Ingredients

• 3 slices bacon 
• 0.3 teaspoon pepper black freshly ground
• 15  round buttery crackers crushed reduced-fat (such as Ritz)
• 3 ounces extrasharp cheddar cheese shredded reduced-fat
• 2.5 tablespoons flour all-purpose
• 2 cups corn kernels fresh ( 3 ears)
• 2 cups baby lima beans frozen
• 2  garlic cloves minced
• 1.3 cups milk 1% low-fat divided
• 0.7 cup onion finely chopped
• 0.5 cup bell pepper red finely chopped
• 0.5 teaspoon salt divided

Equipment

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

Directions

1. Preheat oven to 37
2. Cook lima beans in boiling water 5 minutes or until crisp-tender; drain.
3. Cook bacon in a large nonstick skillet over medium heat until crisp.
4. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside.
5. Add onion, bell pepper, 1/4 teaspoon salt, and garlic to drippings in pan; cook 4 minutes or until tender, stirring frequently. Stir in lima beans and corn.
6. Place flour in a small bowl; gradually add 1/3 cup milk, stirring with a whisk to form a slurry.
7. Add slurry, remaining 1/4 teaspoon salt, remaining 1 cup milk, and black pepper to corn mixture; cook over medium heat 2 1/2 minutes or until thick and bubbly.
8. Remove from heat.
9. Add cheese; stir until cheese melts. Spoon into an 8-inch square baking dish coated with cooking spray.
10. Sprinkle with the cracker crumbs and bacon.
11. Bake at 375 for 20 minutes or until lightly browned on top and bubbly around edges.