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Okey-Dokey Bake

CasseroleVegetarian
Time :1 hour 10 minutes
Yield :8 servings
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Delight in a Southern-inspired casserole featuring tender okra, Cajun spices, and homemade breadcrumbs for a comforting meal.
It's called the Okey-Dokey Bake, even though it tastes so much better than just "okey-dokey"... and once you try some, you're sure to have a pretty good day! It also plays off the main ingredient, mild, tender okra, which mingles with other bright vegetables and rich tomatoes, all seasoned with zesty Cajun spice and topped with buttery, homemade breadcrumbs! Throw in some fluffy rice and Okey-Dokey Bake will be ready to make everything in your life feel okey-dokey! It's the best kind of pick-me-up casserole!

Ingredients

  • 3 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1/2 cup yellow onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup green bell pepper chopped
  • 2 teaspoons garlic minced
  • 1 (14.5-ounce) can diced tomatoes
  • 3 cups vegetable broth
  • 1 1/2 pounds fresh okra trimmed and cut into 1 1/2-2-inch pieces
  • 1 cup fresh corn kernels
  • 2 teaspoons Cajun seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup salted butter melted
  • 2 cloves garlic pressed
  • 8 slices French bread sliced 1-inch-thick
  • 2 (8.5-ounce) pouches microwavable basmati rice

Directions

  • Preheat the oven to 350 degrees F.
  • Lightly grease a 9x13-inch baking dish.
  • In a Dutch oven, add the oil and the flour over medium-high heat, whisking, until the mixture is golden-brown, about 5-7 minutes.
  • Stir in the onion, the celery, the bell pepper, and the minced garlic and cook, while stirring, until the vegetables begin to soften, about 3 minutes.
  • Stir in the tomatoes, the broth, the okra, the corn, the Cajun seasoning, and the pepper and bring the mixture to a boil over medium-high heat.
  • Reduce the heat to medium and cook, while stirring, until slightly thickened, about 10 minutes.
  • Combine the melted butter and the pressed garlic.
  • Brush both sides of the French bread slices with the garlic-butter mixture.
  • Bake the bread slices until lightly golden, about 3 minutes per side.
  • Transfer the bread slices from the oven and process in a food processor until they are coarsely crumbled.
  • Squeeze the rice pouches to separate the grains.
  • Prepare the rice in the microwave by tearing a 2-inch vent in each pouch and microwaving on high until slightly undercooked, about 2 minutes.
  • Spoon the rice into the prepared baking dish.
  • Top the rice with the okra mixture and the breadcrumbs.
  • Bake the casserole until the breadcrumbs are golden-brown, about 25-30 minutes.
  • Let it stand for 10 minutes.
  • Serve.
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