A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lima Bean and Roasted Corn Succotash
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- #29984
A perfect side dish to bring to a cookout. Boiled lima beans with skillet-roasted corn and herbs make a refreshing reprieve from the usual heavy potato salads and coleslaws.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound frozen lima beans
4 cups frozen corn kernels
1/3 cup chopped chives
1 tablespoon chopped fresh tarragon
1 tablespoon butter
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
directions
Cook the lima beans and corn separately as directed on the packages. Drain both well.
Heat a cast iron skillet over medium-high heat. Add the corn and cook, stirring frequently, until roasted and lightly browned.
Stir in the drained lima beans, chives, tarragon, butter, salt, and pepper. Cook until heated through, about 5 minutes.
Serve immediately.
nutrition data
369 calories, 2 grams fat, 71 grams carbohydrates, 21 grams protein per serving. This recipe is low in fat.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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