Mom’s Succotash

Dish Size:
2 Quart
print this recipe
March 13, 2013
Tara’s Tidbits®

This is a super-easy way of cooking frozen vegetables right out of the freezer. If you'd like, you can substitute fresh or canned veggies - just reduce the cooking time accordingly. And if your family doesn't care for lima beans, substitute edamame!

This is one of our favorite family traditions. I've tasted many versions over the years, but without a doubt, my Mom's is best. It's colorful and looks beautiful on the table! - Tara



  • 2 cups frozen corn kernels
  • 2 cups frozen lima beans
  • 2 cups frozen peas
  • 1 medium red bell pepper, diced
  • 1/4 cup chicken broth
  • 1/4 cup half-and-half
  • Pinch saltand black pepper
  • 2 tablespoons unsalted butter, cut into 1/4-inch pieces
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped Italian parsley


  1. Preheat oven to 400 degrees.
  2. In a 2-quart temp-tations® dish, combine corn, lima beans, peas and bell pepper. Add the chicken broth, half-and-half, salt and pepper, stirring to combine. Top with butter.
  3. Cover and bake until vegetables are tender, stirring occasionally, 40 minutes.
  4. Add Dijon mustard and chopped parsley, stirring well to combine. Serve warm.
Tell us what you think!
comments powered by Disqus