A cheese sauce brings this okra and corn casserole together. This is a traditional casserole recipe which is certain to please the whole family. The casserole is topped with buttered bread crumbs and baked to perfection.
- 2 cups sliced fresh or frozen okra
- 6 tablespoons butter, divided
- 1 can (11 to 15 ounces) whole kernel corn, or about 1 1/2 cups cooked corn kernels
- 2 tablespoons flour
- 1 cup milk
- 8 ounces shredded sharp Cheddar cheese
- 1 cup dry breadcrumbs
Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn.
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes. Add the milk and continue cooking, stirring, until thickened. Stir in the cheese until melted.
Pour the cheese sauce mixture over vegetables.
Melt remaining 2 tablespoons of butter and toss with breadcrumbs. Sprinkle the buttered crumbs over casserole.
Bake at 350 F for approximately 45 minutes until the casserole is heated through and the crumbs are brown.
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