Servings
10 s
Ingredients
- 1 pound Okra, sliced diagonally
- 20 ounce Frozen okra, sliced
- Boiling salted water
- 1 Celery rib, sliced diagonal
- 2 Bell peppers, cut in strips
- 20 ounce Frozen lima beans
- 8 Ears fresh corn kernels
- 20 ounce Frozen corn, thawed
- Margarine
- Bread crumbs
- 1 small Onion,chopped
- 4 Ripe tomatoes, sliced
- 2 Serrano chiles,thinly sliced
- 1 teaspoon Chopped fresh basil
- 1/2 teaspoon Dried basil,crumbled
- Salt to taste
Directions
- Cook fresh okra briefly in boiling salted water; drain.
- Blanch celery in boiling salted water.
- Add bell peppers and lima beans and cook until just tender; during last 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.