Take the flavor of this beloved side and promote it to main-dish status with this hearty casserole.
Makes 8-10 Servings
- 1 tablespoon olive oil
- 1 pound mild Conecuh sausage, sliced in ½-inch pieces
- ½ cup chopped yellow onion
- ½ cup chopped red bell pepper
- ½ cup chopped orange bell pepper
- 1½ teaspoons minced garlic
- 3 cups fresh corn kernels
- 3 cups frozen baby lima beans, thawed and rinsed
- 1½ cups (½-inch pieces) fresh green beans
- 1 cup heavy whipping cream
- 2 large eggs
- 2 tablespoons plus 1 teaspoon chopped fresh thyme, divided
- 1 tablespoon plus 1 teaspoon chopped fresh oregano, divided
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup round buttery cracker crumbs
- 2 tablespoons unsalted butter, melted
- Preheat oven to 400°. Lightly spray an 11×8-inch baking dish with cooking spray.
- In a large skillet, heat oil over medium-high heat. Add sausage and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, remove sausage and let drain on paper towels. Reserve 3 tablespoons drippings in skillet. Reduce heat to medium.
- In same skillet, add onion, bell peppers, and garlic to reserved drippings. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Stir in corn and beans, and cook until tender, 10 to 12 minutes more.
- Transfer corn and bean mixture to a large bowl. Let cool until warm, about 8 minutes. Add cooked sausage, cream, eggs, 2 tablespoons thyme, 1 tablespoon oregano, salt, and black pepper, stirring until well combined. Pour mixture in prepared baking dish.
- Bake for 10 minutes. In a small bowl, stir together cracker crumbs, melted butter, remaining 1 teaspoon thyme, and remaining 1 teaspoon oregano. Sprinkle over corn and bean mixture. Bake until top is golden brown and an instant-read thermometer inserted in center registers 160°, about 12 minutes more. Let stand for 10 to 15 minutes before serving.