Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water
1 ea Celery rib, sliced diagonal
2 ea Bell peppers, cut in strips
20 oz Frozen lima beans
8 ea Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine
Bread crumbs
1 sm Onion,chopped
4 ea Ripe tomatoes, sliced
2 ea Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste
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 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.

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