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70 minutes
Prep: 10 minutes
Cook: 60 minutes
83 calories per serving view nutrition facts
10 servings
suggest servings
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| 1 | pound | okra | sliced diagonally, or 20 ounces frozen |
| 1 | each | celery stalks | sliced diagonally |
| 2 | each | sweet bell peppers | cut into strips |
| 20 | ounces | lima beans | frozen |
| 8 | ears | corn | fresh, kernels removed, or 20 ounces frozen corn |
| 1 | x | butter | or margarine |
| 1 | x | bread crumbs | |
| 1 | small | onion | chopped |
| 4 | each | tomatoes | sliced |
| 2 | each | serrano chiles | thinly sliced |
| 1 | teaspoon | basil | fresh |
| 1/2 | teaspoon | basil | crumbled |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
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 sautéed.
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.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 4.0g | 18% |
| Sugars 3.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 16% | Vitamin C | 145% | |
| Calcium | 6% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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