Ingredients

• 1 pound Fresh okra,diag. sliced
• 2 packages Frozen sliced okra(10oz)
• Boiling salted water
• 1 Rib celery,diagonally sliced
• 2 Bell peppers,in strips
• 2 packages Frozen lima beans(10oz)
• 8 Ears fresh corn kernels
• 2 packages Frozen corn,thawed(10oz)
• Butter or 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
• Black pepper to taste
• 1/2 cup Shredded Monterey Jack

Directions

• 1. Cook fresh okra briefly in boiling salted water; drain.
• 2. Blanch celery in boiling salted water.
• 3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables.
• 4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.
• 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.
• 6. Sprinkle with chiles and season with salt and pepper.
• 7. Dot with butter and sprinkle with bread crumbs.
• 8. Repeat layering until casserole is filled.
• 9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired.
• 10. Bake uncovered in preheated 300′ over for 1 hour.
• NOTE: This can be baked in the morning and reheated slowly before serving.
• It tastes even better the second day.
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini