Creamy Okra Casserole


I am so excited to be able to create another Okra recipe this year because our summer garden Okra is giving us a second harvest! I asked my husband to plant a lot of Okra so I could freeze it for soups this winter. I have not frozen one piece yet because I can’t stop eating it! I am so happy how this turned out, not just because of how delicious it is, but also the gorgeous combination of colors. I think next time I may even add bacon!



Mix the soup with the Half & Half.

Add the rest of the ingredients, except okra, to the soup mixture and mix well.


Spray a four quart casserole dish with cooking spray.


Combine soup mixture with the okra and put it in the casserole dish.


Bake for one hour. Garnish with green onions and serve.

Creamy Okra Casserole



4 cups (approximately) clean, dry and sliced okra

1 – 10 3/4 oz cream of mushroom soup

1/4 cup Half & Half

1 – 10 oz can Rotel diced tomatoes & green chilis

1 – 11 oz can corn

1/2 tsp salt

1/4 tsp pepper


Preheat oven to 350 degrees.

Place the okra in a large bowl and set aside.

In a small bowl, mix the soup with Half & Half until smooth and creamy.

Mix the rest of the ingredients to soup mixture. Pour into the okra and mix gently coating the okra completely.

Spray a 4 qt oven safe casserole dish with cooking oil. Pour okra mixture into the casserole dish.

Bake, uncovered, for 30 minutes then stir. Bake another 30 more until okra is soft.





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