Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh okra -- diag. sliced
   2      packages      frozen sliced okra -- (10oz)
                        boiling salted water
   1      rib           celery -- diagonally sliced
   2                    bell peppers -- in strips
   2      packages      frozen lima beans -- (10oz)
   8      ears          fresh corn kernels
   2      packages      frozen corn -- thawed(10oz)
                        butter or margarine
                        bread crumbs
   1      small         onion -- chopped
   4                    ripe tomatoes -- sliced
   2                    serrano chiles -- thinly sliced
   1      teaspoon      chopped fresh basil
     1/2  teaspoon      dried basil -- crumbled
                        salt to taste
                        black pepper to taste
     1/2  cup           shredded Monterey Jack

Preparation:

1. Cook fresh okra briefly in boiling salted water; drain. 2. Blanch celery in boiling salted water. 3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. 4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. 6. Sprinkle with chiles and season with salt and pepper. 7. Dot with butter and sprinkle with bread crumbs. 8. Repeat layering until casserole is filled. 9. Top with a layer of okra that has been dipped in crumbs and lightly sautéed in butter; sprinkle evenly with shredded cheese if desired. 10. Bake uncovered in preheated 300' over for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day