We love fried okra, and each summer we have our own fresh source of the Southern favorite as we grow okra plants in the backyard garden.

But we also like having multiple recipes for foods so that we have options and variety. Versatility is the name of our game in the kitchen! And, let’s face it, most people just use okra for battering and frying. Old-time Southern cooks often make okra and tomatoes, a vegetable stew of sorts, or they pickle okra. Otherwise, okra mostly makes its home in the fryer or skillet.

I got to thinking about how so many other vegetables (broccoli, squash, green beans, sweet potatoes, corn and more) are featured in casseroles. And then I confidently asserted that okra could absolutely make a fine casserole ingredient as well.

After some experimenting with a couple of versions, I settled on this combination for Okra Casserole. The okra isn’t crisp like its fried counterpart, but it’s also not mushy or particularly slimy. It’s a soft consistency with that familiar okra flavor and the seasonings that surround it.

This recipe goes great with a meat-and-three style dinner with fresh okra on your summer table, but it could also be used throughout the year if you have access to frozen cut okra. Either way, this adds a nice alternative to always going through the battering and frying process whenever you want homemade okra.

Check it out, and enjoy the #FoodieScore how you like it!

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Okra Casserole

What You Need

3 cups okra (approximately, A little more or less is fine.)

1 cup bread crumbs (crushed crackers can substitute)

1 stick butter (8 tablespoons)

1 egg

1 small yellow onion

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (cayenne to taste if you like it hotter)

1 1/2 cups shredded cheese, 1/2 cup mixed in and 1 cup on top

What You Do

1. Preheat your oven to 350 degrees.

2. Chop your onion finely so you don’t get huge chunks in bites.

3. Cut your okra into pieces about a half inch thick.

4. Melt the butter, pour into a mixing bowl, and scramble in your egg.

5. Add the cut okra, onion, bread crumbs, salt, pepper and paprika (or cayenne), and mix until everything is coated with the butter and egg.

6. Mix in a half cup (or more as you like) of your preferred cheese. We like Colby Jack, but we know many people prefer Sharp Cheddar in everything.

7. Pour the mixture into a greased 8-by-8-size dish.

8. Top with another cup of the cheese.

9. Bake for 25 minutes or until the cheese on top browns how you like.

10. Let the dish cool a few minutes and serve!