1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water
1    Celery rib, sliced diagonal
2    Bell peppers, cut in strips
20 oz Frozen lima beans
8    Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine
Bread crumbs
1 sm Onion,chopped
4    Ripe tomatoes, sliced
2    Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste
Black pepper to taste

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in
boiling salted water. Add bell peppers and lima beans and cook until just
tender; during last 30 seconds, add corn (do not overcook), then drain
vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a
layer of corn-bean mixture and okra. Combine onion, tomatoes and basil;
spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle
with chiles and season with salt and pepper. Dot with margarine and
sprinkle with bread crumbs. Repeat layering until casserole is filled. Top
with a layer of okra that has been dipped in crumbs and lightly sauteed.
Bake uncovered in preheated 300F for 1 hour. NOTE: This can be baked in the
morning and reheated slowly before serving. It tastes even better the
second day.