Okra Tomato Casserole
Just another family dish passed down through generations. I tweaked it a little bit when I was given the recipe by increasing the amount of okra from an original two cups because I REALLY like okra. Ha! I'm also not normally a heavy butter user, but it's used in this recipe to help create a sort of dough with the flour, corn meal and veggie juices. It is simply delicious.
Okra Tomato Casserole
Just another family dish passed down through generations. I tweaked it a little bit when I was given the recipe by increasing the amount of okra from an original two cups because I REALLY like okra. Ha! I'm also not normally a heavy butter user, but it's used in this recipe to help create a sort of dough with the flour, corn meal and veggie juices. It is simply delicious.
Open in Cookpad AppSteps
- 1
Preheat oven to 350°F. Melt butter in a medium saucepan over medium heat. Add onion and okra and cook for about 2 minutes stirring frequently.
- 2
Add tomatoes, salt and pepper. Continue cooking until okra is just fork tender and mixture is thick and "gooey" looking, stirring frequently. About another 8 minutes.
- 3
Turn off heat. Add flour and corn meal. Stir until just incorporated and moistened. Taste for seasoning and adjust accordingly. You may still get a slight floury taste at this point, but I promise it will bake out.
- 4
Transfer to an 8x8 inch baking dish. Spread out evenly to all corners and smooth top as much as possible. Bake for 30 minutes. Let rest 5 minutes. Serve and enjoy. Goes great with chicken or pork!
- 5
Note: If you can't get fresh okra frozen may be used. Just thaw before hand and note that it may not yield exact results, but it will still be good. ;)
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