© John Kernick
Active Time
40 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 10

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping. Slideshow: Vegetarian Casseroles

How to Make It

Step 1    

Preheat the oven to 425° and position a rack in the center. In a large, deep skillet, melt the butter in 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the bell pepper, corn, green beans, fava beans and Aleppo, season with salt and black pepper and cook, stirring, until the beans are crisp-tender, 3 minutes. Add the stock and simmer until evaporated, about 3 minutes.

Step 2    

Transfer the vegetables to a large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs.

Step 3    

In a small bowl, toss the panko with the shredded cheese and the remaining 2 tablespoons of oil. Season the topping with salt and pepper; sprinkle over the succotash and bake for 10 minutes, until heated through.

Step 4    

Turn on the broiler and broil in the center of the oven for about 3 minutes, just until the top is golden. Let the gratin stand for 10 minutes, then serve.

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