Ingredients Jump to Instructions ↓

  1. 1 lb Okra, sliced diagonally

  2. 20 oz Frozen okra, sliced

  3. Boiling salted water 1 ea Celery rib, sliced diagonal

  4. 2 ea Bell peppers, cut in strips

  5. 20 oz Frozen lima beans

  6. 8 ea Ears fresh corn kernels

  7. 20 oz Frozen corn, thawed

  8. Margarine Bread crumbs 1 sm Onion,chopped

  9. 4 ea Ripe tomatoes, sliced

  10. 2 ea Serrano chiles,thinly sliced

  11. 1 ts Chopped fresh basil

  12. 1/2 ts Dried basil,crumbled

  13. 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

  14. 300F for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.


Send feedback