Southern Okra and Tomato Casserole
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 29.58 ml cornstarch
- 2 (907.18 g) can whole tomatoes, cut up
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 14.79 ml butter
- 283.49 g package frozen cut okra
- 9.85 ml sugar
- 9.85 ml dried basil
- 2.46 ml hot pepper sauce
- salt and pepper
- 29.58 ml butter, cut up
- 236.59 ml cornbread stuffing mix
- 177.44 ml shredded cheddar cheese
directions
- 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.
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RECIPE SUBMITTED BY
Motley Oklahoman
okc, 76