Baked Vegetable

20 oz Frozen okra, sliced

Boiling salted water 1 ea Celery rib, sliced diagonal

2 ea Bell peppers, cut in strips

20 oz Frozen lima beans

8 ea Ears fresh corn kernels

20 oz Frozen corn, thawed

Margarine Bread crumbs 1 sm Onion,chopped

4 ea Ripe tomatoes, sliced

2 ea Serrano chiles,thinly sliced

1 ts Chopped fresh basil

1/2 ts Dried basil,crumbled

30 seconds, add corn (do not overcook), then drain vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs. Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sauteed. Bake uncovered in preheated

300F for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.