Creamy Okra Casserole

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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!

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Ingredients

Mix the soup with the Half & Half.

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

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Spray a four quart casserole dish with cooking spray.

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

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

Creamy Okra Casserole

http://www.InDianesKitchen.com

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Ingredients

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

Directions

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.

http://www.InDianesKitchen.com

 

 

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