Corn and Okra Casserole
Discover the perfect blend of Southern comfort and creamy indulgence with this Corn and Okra Casserole! This hearty dish highlights the natural sweetness of fresh or frozen corn and the unique texture of tender sliced okra, all folded into a luscious cheddar and Parmesan cheese sauce. With a golden, crispy panko breadcrumb topping and a hint of paprika for warmth, this casserole is baked to bubbling perfection in just 30 minutes. Whether served as a comforting side dish or the star of your dinner table, it's an irresistible choice for showcasing classic Southern flavors with a modern twist. Perfect for family meals, potlucks, or holiday spreads, this easy casserole is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups fresh okra, sliced
- 1.5 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1 cup shredded cheddar cheese
- 0.25 cup Parmesan cheese, grated
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the sliced okra and cook for 6-8 minutes, stirring occasionally, until slightly tender. Remove and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for 1 more minute.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes, then gradually whisk in the milk. Continue whisking until the mixture thickens, about 4-5 minutes.
Add salt, black pepper, paprika, and shredded cheddar cheese to the skillet. Stir until the cheese melts and the sauce is smooth.
Remove the skillet from the heat and stir in the cooked okra and corn kernels until evenly coated with the sauce.
Transfer the mixture to a greased 9x9-inch baking dish and spread it evenly.
In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Let the casserole cool for 5 minutes before serving. Enjoy your Corn and Okra Casserole as a delicious side dish or a comforting main course!
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 48.0 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1796 mg | 138% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
