Okra & Rutabaga Casserole
Okra & Rutabaga Casserole
Print Recipe
Total Time 35 minutes mins
- 2 14 1/2 oz cans of Margaret Holmes Cut Okra; drained well
- 2 14 1/2 oz can of Margaret Holmes Diced Rutabagas; drained well
- 1-1/2 cups slightly crushed corn flakes
- 1/3 cup shredded Parmesan cheese
- 3 tablespoon melted butter
- 1 teaspoon vegetable seasoning such as Mrs. Dash
Heat oven to 350 degrees F.
Stir together the okra and rutabaga in a bowl then transfer to a 6 cup casserole dish.
In a separate bowl, stir together the corn flakes, cheese, butter and seasoning.
Sprinkle over the vegetables and bake for 30 minutes until topping is golden brown.
