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Okra-Tomato Casserole

Okra-Tomato Casserole

Southern Living SEPTEMBER 2009

  • Yield: Makes 4 to 6 servings
  • Cook time:45 Minutes
  • Prep time:20 Minutes
  • Other:5 Minutes

Ingredients

  • 6 large eggs
  • 1 cup milk
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Cajun seasoning
  • 1/2 teaspoon pepper
  • 3 cups cubed ciabatta bread (about 1-inch cubes)
  • 2 medium tomatoes, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 2 cups sliced okra
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil

Preparation

1. Preheat oven to 350°.

2. Whisk together eggs and next 4 ingredients in a large bowl; stir in bread, tomatoes, parsley, and half of cheese.

3. Sauté bell pepper and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.

4. Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.

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Okra-Tomato Casserole recipe

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