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.
1 to 3 lbfresh okra, sliced about 1/4-inch thick
1 pkgstovetop 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
2/3 cmilk or light cream (optional)
How to Make Okra Casserole
- 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.