Corn Okra Casserole
Corn Okra Casserole is a comforting dish that brings together the sweetness of corn, the heartiness of okra, and the savory flavor of bacon. With layers of cheese melting on top, this casserole is perfect for family gatherings or a cozy dinner. It's a delightful southern favorite that satisfies everyone.
Ingredients
Instructions
- Put in a buttered baking dish a layer of okra.
- Add a layer of creamed corn.
- Add a layer of onion.
- Add a layer of green pepper.
- Add a layer of crumbled bacon.
- Add a layer of whole kernel corn.
- Top with grated cheese.
- Cover and bake for 1 hour at 375°.
Tips & Substitutions
For a creamier texture, consider using a mix of fresh and frozen okra. If you don’t have cheddar cheese, you can substitute with Monterey Jack or a blend of your favorite cheeses. To enhance the flavor, you might add a pinch of cayenne pepper or smoked paprika, which pairs beautifully with the bacon. This dish is reminiscent of classic American recipes that highlight fresh vegetables.
Serving Suggestions
Serve the Corn Okra Casserole as a hearty side dish alongside grilled meats or as a main dish with a fresh salad. It pairs well with classic American recipes like Swedish Baked Beans or BLT Bites, creating a comforting meal perfect for gatherings. For an extra crunch, consider serving with cornbread on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions, but be cautious not to overcook, as the cheese can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Okra Casserole contains roughly 385 calories, with 15g protein, 44g carbohydrates, and 21g fat. It is an excellent source of vitamin C (102% of the Daily Value), dietary fiber (56% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 708mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the Corn Okra Casserole a day in advance. Assemble the layers in the baking dish, cover, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before cooking to ensure even baking.
Can I use frozen okra instead of canned?
Absolutely! Frozen okra works well in this recipe. Just thaw it and drain any excess moisture before layering it into the casserole. This will help maintain the right texture and prevent the dish from becoming watery.
What can I do with leftovers?
Leftover Corn Okra Casserole can be enjoyed as is, or you can repurpose it into a breakfast scramble. Simply reheat in a skillet with some eggs for a delicious twist. Additionally, you can freeze portions for later, making a quick meal option when needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).