Okra And Tomato Casserole
A comforting casserole featuring tender okra and tomatoes in a cheesy, creamy sauce topped with crispy bread crumbs—perfect for vegetable lovers and family dinners.
Ingredients
Instructions
- Cook okra until tender.
- In a saucepan, cook onion in 2 tablespoons margarine until tender (do not brown).
- Blend flour and salt.
- Add milk all at once.
- Cook and stir until thickened. Add cheese and stir until melted.
- Fold in sliced okra and tomatoes.
- Place into a one-quart casserole dish.
- Combine bread crumbs with remaining margarine.
- Sprinkle bread crumbs around the edge of the casserole.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For added flavor, consider sautéing garlic with the onions or adding a pinch of cayenne pepper for heat. If you don't have margarine, butter works well as a substitute. For a vegetarian twist, try using a non-dairy milk. This dish is versatile; you can mix in other vegetables like bell peppers or corn. Serve alongside Easy Buttery Rolls for a complete meal.
Serving Suggestions
This casserole makes a delightful main dish, especially when paired with a fresh salad like Cranberry Pecan Salad for a refreshing contrast. It can also be served alongside rice or quinoa for added heartiness. For a complete meal, consider offering a side of Miniature Cornmeal Muffins, which complement the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Okra And Tomato Casserole contains roughly 1278 calories, with 30g protein, 167g carbohydrates, and 54g fat. It is an excellent source of iron (70% of the Daily Value), calcium (70% of the Daily Value), and protein (59% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use frozen okra instead of fresh?
Yes, you can use frozen okra in this recipe. Just make sure to thaw and drain it well before adding it to the casserole to avoid excess moisture. Adjust the cooking time slightly if needed, as frozen vegetables may require a bit longer to cook through.
What type of cheese works best in this casserole?
Sharp cheddar cheese is recommended for its strong flavor, but feel free to experiment with other cheeses like Monterey Jack or Gouda. These alternatives will still melt well and add a delightful creaminess to the dish. Just keep in mind that the flavor profile will change slightly with different cheeses.
Can I make this casserole ahead of time?
Yes, you can prepare this casserole a day in advance. Assemble it as directed, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. This ensures even cooking and helps to maintain the texture.
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).