Creamy Confetti Succotash

Serves: 5
Total Calories: 121


1 tablespoon butter or margarine
1 , small red or green bell pepper, , chopped (1/2 cup)
2 , medium green onions, , sliced (2 tablespoons)
1 (10-ounce) package frozen whole kernel corn or 2 cups fresh whole kernel corn
1 cup frozen baby lima beans
1/4 cup half and half
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper


1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.

2. Stir in remaining ingredients reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

wing it!
This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 35

This Creamy Confetti Succotash recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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