Friday, September 09, 2016

succotash casserole with biscuit top

My garden surprised me. I had given up on it due to disappearing tomatoes (deer? squirrels? aliens??) and non-producing pepper plants. But the other evening as I was mowing I saw a bounty of poblano peppers and even a couple little tomatoes and some chile peppers! Praise Be!

Between my garden  miracle and the last of the summer corn at the grocery store, I knew I needed to make something to honor the end of summer (and celebrate my electric bill being slashed in half for the fall/winter). I came up with this succotash casserole with a biscuit top. It has summery flavors... bright, sweet, a little spicy, but with the warm autumnal comfort that casseroles evoke.

Succotash Casserole with Biscuit Top
-4 medium yellow potatoes, peeled and diced
-3 strips of thick-cut bacon, cut into 1/2 inch pieces
-1/2 large red onion, diced
-2 teaspoons seasoned salt (I used Lawry's low-sodium)
-3 Tablespoons all purpose flour
-2 cups chicken stock
-1/2 cup milk
-2 cups fresh corn (from 3 ears)
-1 large poblano chile, or 2 small, chopped fine
-1 medium tomato, chopped
-12 oz. frozen baby lima beans
-Salt and pepper to taste

Crust: (borrowed from Serious Eats)
-1 stick unsalted butter, cut into small pieces and refrigerated
-1 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1 teaspoon salt
-3/4 cups milk

Make the filling: Bring water to boil in a 4-5 qt. dutch oven. Add some salt and cook the potatoes until just fork tender, about 6-8 minutes. Drain and set aside. Add the bacon to the dutch oven and cook until crisp. Remove the bacon to a paper towel, leaving the grease in the pot. If needed, add more cooking oil so that there is 3 Tablespoons of oil in the dutch oven. Add onion and seasoned salt and cook until just translucent. Sprinkle flour over onions and stir, cooking for about 2-3 minutes. Add the chicken stock and milk and let come up to a simmer, stirring and scraping the bottom to get any brown bits. Remove from heat. Add the potatoes, bacon, corn, poblanos, tomatoes and lima beans. Season with salt and pepper and stir to combine well.

Preheat oven to 400ºF. Make the biscuits: Combine the flour, baking powder and salt in a large bowl. Add the butter and use a fork or pastry blender to quickly work the butter into the flour until the mixture has pea-sized crumbles. Add the milk and stir until just combined. Drop the dough in golf ball-sized heaps onto the top of the filling mixture in the dutch oven. Bake for about 40 minutes until the biscuits are golden on top. Let cool 10 minutes or so before serving.

Related posts from the archives:
Fry Bread with Maple Corn Hash
Bacon Corn Pesto with Pierogies
Gluten-Free Gnocchi with Corn & Tomatoes
Chicken Upside Down Cake
Tater Tot Pizza
Peach Ginger Scones
Potato Chicken Casserole with Lemon and Truffle Salt
Beer Bratwurst Mac 'n Cheese


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