Okra Casserole

Susan Feliciano


I really love okra. We used to grow it at our old house when we did a lot of gardening. Now I have to buy it, but can usually find it at farmers' markets.
This recipe is super simple, lends itself to individual variations, and even people who don't like okra will usually like it. The best part is that you can use just a little okra and it's more like dressing, or you can use a lot of okra and it's more like a vegetable casserole. I always use as much okra as I can get my hands on.

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about 6


15 Min


30 Min




1 to 3 lb
fresh okra, sliced about 1/4-inch thick
1 pkg
stovetop stuffing mix, any flavor (we like the cornbread flavor best)
1/4 c
(1/2 stick) butter or margarine
water as called for on stuffing mix package
salt and pepper to taste
eggs (optional)
2/3 c
milk or light cream (optional)

Directions Step-By-Step

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.
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.
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:
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.
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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #stuffing, #okra