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Succulent Succotash




Source of Recipe


Joanna M. Lund






Recipe Introduction


The name "succatash" comes from the Native Americans, who were probably the first to stir up a tasty blend of corn and beans. But back then I doubt they or the first European settlers ever imagined such a scrumptiously creamy-cheesy version. Aren't we lucky to be living now?

Serves 6 (1 full cup)





List of Ingredients



• 3 cups frozen whole-kernel corn, thawed
  
• 3 cups frozen cut green beans, thawed
  
• 2 cups frozen green lima beans, thawed
  
• 1 cup chopped onion
  
• 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  
• 3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese
  
• 2 teaspoons dried parsley flakes
  
• 1/8 teaspoon black pepper
  






Instructions



1. Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine corn, green beans, lima beans, and onion. Stir in mushroom soup and Chedder cheese. Add parsley flakes and black pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
   






Final Comments


HINT: Thaw corn, green beans, and lima beans by placing in a colander and rinsing under hot water for one minute.

HE: 1/2 Protein * 2 Vegetable * 1 Bread * 1/4 Slider * 8 Optional Calories
*************************************************************
233 Calories * 5 gm Fat * 11 gm Protein * 36 gm Carbohydrate *
218 mg Sodium * 192 mg Calcium * 6 gm Fiber
*************************************************************
DIABETIC EXCHANGES: 1/2 Meat * 1 Vegetable * 1 1/2 Starch