Scalloped Okra & Tomatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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I've always loved scalloped tomatoes, a la Ball Blue Book... AND I love okra, as well. This is just the natural experimental outcome for a crazed Southern cook. Ingredients:
8 strips bacon |
2 tbsps butter 'or' olive oil |
1 medium onion, medium diced |
2 10oz pkgs frozen sliced okra, thawed and drained |
8 slices white bread |
butter |
salt, to taste |
ground black pepper, to taste |
garlic powder, to taste |
2 15-16oz cans diced or crushed tomatoes |
1 tbsp dried parsley |
Directions:
1. Fry the bacon until crispy; crumble and set aside. In the same pan, add the 2 tbsps of butter and when melted and sizzling, add in the onions and okra. Cook until the okra is tender.
2. Meanwhile, toast the slices of bread and lightly spread with butter. Sprinkle with salt, pepper and garlic powder; then cut the toast in 1 inch cubes.
3. In a large mixing bowl, lightly combine the onion/okra mixture, parsley, tomatoes, crumbled bacon, and buttered, seasoned toast cubes.
4. Place the entire contents of the mixing bowl in a 3qt buttered or sprayed casserole; bake in a preheated 350F degree oven for 45 minutes or until heated through. Serve as a side dish.
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