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Categories:
okra celery bell peppers lima beans corn kernels corn onion tomatoes Serrano chiles fresh basil basil
Viewed: 44 - Published at: 8 years agoIngredients
- 1 lb Okra, sliced diagonally
- 20 ounce Frzn okra, sliced Boiling salted water
- 1 x Celery rib, sliced diagonal
- 2 x Bell peppers, cut in strips
- 20 ounce Frzn lima beans
- 8 x Ears fresh corn kernels
- 20 ounce Frzn corn, thawed Margarine Bread crumbs
- 1 sm Onion,minced
- 4 x Ripe tomatoes, sliced
- 2 x Serrano chiles,thinly sliced
- 1 tsp Minced fresh basil
- 1/2 tsp Dry basil,crumbled Salt to taste Black pepper to taste
Method
- Cook fresh okra briefly in boiling salted water; drain.
- Blanch celery in boiling salted water.
- Add in bell peppers and lima beans and cook till just tender; during last 30 seconds, add in corn (don't overcook), then drain vegetables.
- Oil a large baking dish and sprinkle with bread crumbs; add in a layer of corn-bean mix and okra.
- Combine onion, tomatoes and basil; spoon layer of onion-tomato mix over bottom layer in dish.
- Sprinkle with chiles and season with salt and pepper.
- Dot with margarine and sprinkle with bread crumbs.
- Repeat layering till casserole is filled.
- Top with a layer of okra which 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.
