1 Pound Fresh okra,diag. sliced
2 Package Frozen sliced okra[10oz]
Boiling salted water
1 Rib celery,diagonally sliced
2 Bell peppers,in strips
2 Package Frozen lima beans[10oz]
8 Ears fresh corn kernels
2 Package !
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
- 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.
- Butter 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 butter 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 in butter; sprinkle evenly with shredded cheese if desired.
- 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.
