Succotash Casserole with French Green Beans and Corn
This savory succotash casserole is the perfect dish for the holidays. I make it every year for Thanksgiving and is always a big hit with everyone.
This recipe (like many of our traditional Thanksgiving recipes) is courtesy of my late Grandma Sharon. She was the BEST cook and miss her all the time. I love carrying on her legacy by making her delicious recipes that our family and friends have always enjoyed so much.
This low carb cheesy succotash casserole will fool you into thinking your eating a lot of carbs since it’s so cheesy, savory, and hearty…but your not! It’s also extremely easy to make. The hardest part about the whole thing is probably chopping a few vegetables. Other than that it’s really just a matter of throwing everything together in one big saucepan.
I incorporate my own twist by adding a crushed ritz cracker and butter topping but you can leave that off if you prefer the lower carb version.
- 1 large package of frozen corn
- 1 large package of frozen french cut green beans
- 3/4 c. celery – diced
- 3/4 c. green bell pepper – diced
- 3/4 c. mayonnaise
- 3/4 c. white or yellow onion – diced
- 1 c. Velveeta cheese
- 2 c. Ritz crackers – crushed
- 1/3 c. melted butter
- Salt and Pepper
- Preheat oven to 350 degrees.
- In a large saucepan, boil the green beans for 3 to 4 minutes.
- Add the corn; continue boiling for an additional 2 to 3 minutes.
- Drain and return to the saucepan for later; season with salt and pepper.
- Dice up the celery, bell pepper, and onion.
- Cut the Velveeta cheese into small chunks; add to the corn and green beans to melt down.
- Add the mayo, celery, bell pepper, and onions to the corn, green beans and cheese.
- Generously season with salt and pepper
- Toss all the ingredients together thoroughly until the cheese is melted (be gentle so the corn doesn’t get mushy).
- Spread the mixture evenly into a 9X13 inch pan.
- In a large ziplock bag, finely crush the Ritz crackers.
- Add the melted butter to the crushed crackers and mix together thoroughly using your hands.
- Sprinkle the casserole with an even layer of the cracker mixture.
- Cover with aluminum foil and bake for 20 minutes.
- Remove aluminum foil and bake for an additional 15-20 minutes until golden brown and bubbly.