Okra and Tomato Casserole

Course Side Dish
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Olives & Okra


  • 12 ounces fresh whole okra
  • 4 cups chopped tomatoes
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/4 cup plain breadcrumbs
  • salt & pepper
  • pinch of fresh thyme


  1. Preheat oven to 350 degrees. Boil okra in 6 cups of generously salted water until tender, about 2-3 minutes. Drain. When cool enough to handle, roughly chop okra.

  2. To make a roux, melt butter in small saucepan. Add flour and stir until dissolved. Add milk, salt and pepper and cook over low heat for about 5 minutes, stirring often. The mixture will slightly thicken as it cooks.

  3. Toss together okra, tomatoes, 2 tablespoons breadcrumbs and thyme. Transfer to a small baking dish. Pour seasoned milk over top of vegetables; sprinkle with remaining breadcrumbs. Bake for about 45 minutes, or until liquid is golden brown and thick.