Succotash Casserole
Debbie is making succotash with a spin on it to make the perfect dinner casserole.
Succotash Casserole
Seasonal Event:
10 Servings
  • 2 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil, divided
  • 1 smoked turkey leg, meat roughly chopped (leg weight ~.75lb, ~2 cups chopped meat)
  • ½ medium yellow onion, diced, ~200g
  • 4 large garlic cloves, minced
  • 1 large red bell pepper, finely chopped, ~225g
  • 4 cups fresh or frozen corn kernels (if frozen, thaw first)
  • 4 cups frozen baby lima beans, thawed
  • 1 teaspoon red pepper flakes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup chicken stock
  • 2-3 thinly sliced scallions, 2-3 tablespoons reserved for garnish
  • 1 cup heavy cream
  • 2 large eggs, beaten
  • ~30 Ritz crackers
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 425°F.
  2. In a large, deep skillet, melt butter in 1 tablespoon oil.
  3. Add chopped turkey meat, saute until fragrant, 3-4 minutes.
  4. Add onion and garlic, saute until softened, 4-6 minutes.
  5. Add bell pepper, corn kernels, and lima beans. Stir to combine. Season with red pepper flakes, salt, and black pepper to taste.
  6. Add chicken stock, simmer vegetables until liquid has evaporated, 5-6 minutes.
  7. Stir in sliced scallions, reserving 2-3 tablespoons for garnish.
  8. Pour vegetables into 9x13 baking dish. Set aside and allow to cool briefly.
  9. In medium bowl, gently whisk heavy cream with eggs until combined.
  10. In small bowl, crush crackers roughly and toss with cheese. Season with black pepper.
  11. Stir cream/egg mixture into casserole dish, evenly distributed through vegetable mixture.
  12. Top casserole with cracker/cheese mixture, covering all the way to edges.
  13. Bake casserole for 8-12 minutes, until cheese is melted and crackers are browned. If more crisping is needed, slide casserole under broiler for 2 minutes at a time.
  14. Garnish with reserved scallions.
  15. Serve.

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