Best Simple Delicious Okra Casserole Recipes

OKRA CASSEROLE

Steps:

• Mix okra, hamburger, tomatoes, onion, allspice, and cinnamon together.
• Place mixture in a covered pan.
• Bake at 350 degrees Fahrenheit for 45 minutes or until done.
• Meanwhile, for the topping, fry garlic until crisp in olive oil.
• You might want to try 1 clove of garlic and work your way up.
• When casserole is done, pour mixture over top.

OKRA CASSEROLE

Steps:

• 1. Heat butter and water together to a boil in a large saucepan. Stir in the stuffing mix, handling gently so it doesn't pack down. Let set 5 minutes, and fluff with a fork.
• 2. Season the okra with salt and pepper. Toss the okra with the stuffing mix until all is well combined. Spoon the mixture into a 2-3 quart casserole dish.
• 3. Now, you can bake this for 15-20 minutes in a 350° oven until okra is done and dressing is crunchy. Or, if you like a dish that you can cut into squares, do the following:
• 4. After spooning mixture into casserole dish, beat together the eggs and milk. Pour evenly over the casserole, using a fork to help it penetrate the dressing and okra. Bake at 350° for 30 minutes until eggs are set. Allow to cool 5 minutes before slicing.
• 5. Cheese lovers: feel free to top with shredded cheese during the last 10-15 minutes of baking. Some good options are Swiss, Cheddar, or Parmesan.

OKRA CASSEROLE

Steps:

• Preheat oven tp 350 degrees. Cook sausage in skillet, remove sausage to keep warm. Add onion, okra, rice and bell pepper, if using. Add sausage back to skillet to combine all ingredients thoroughly. Bake in oven at 350 degrees for 10-15 minutes.

OKRA CASSEROLE RECIPE - (4/5)

Steps:

• Saute onion in skillet. Stir in flour salt and pepper. Add water cook until thickened stirring constantly. Layer okra white sauce tomatoes and cheese in greased baking dish. Bake 350 for 35minutes.

TURKISH OKRA CASSEROLE

Steps:

• If using fresh okra, trim away any tough stems.
• If frozen okra is used, defrost and drain.
• Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
• Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
• Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
• Cut bell peppers into one-inch pieces.
• Peel and dice onion into one-inch pieces.
• Peel, core and seed and dice tomatoes into one-inch pieces.
• Pre-heat oven to 375°F.
• Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
• Cook, stirring often, about five minutes.
• Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
• Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
• Add the drained okra and salt to taste.
• Place in the oven, uncovered, and bake for about one hour.
• Remove bay leaf and serve.

SOUTHERN OKRA AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, stir together the cornstarch and 2 tablespoons of the juice from the tomatoes; set aside.
• In a large saucepan, cook and stir the onion and garlic in the 1 tablespoon of butter until tender. Carefully stir in the undrained tomatoes, the okra, sugar, basil, hot pepper sauce, and salt and pepper.
• Stir the cornstarch mixture, then add it to the vegetable mixture. Cook and stur until the mixture is thickened and bubbly. Remove from heat.
• Pour the vegetable mixture into a 2-quart rectangular baking dish. Dot with the 2 tablespoons butter. Cover and bake in the oven for 20 minutes.
• Remove the casserole from the oven. Sprinkle with the stuffing mix and the cheese. Return to the oven; bake about 5 minutes more or until stuffing mix and cheese are golden brown.