Amount
Ingredient
Preparation



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 3 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 3F for 1 hour.

NOTE: This can be baked in the morning and reheated slowly before serving.

It tastes even better the second day.