Cheesy Okra Casserole

by Erin

Love green bean casserole? Then you should have the same feelings for my cheesy okra casserole to your holiday dinner table.

Cheesy Okra Casserole #Thanksgiving #recipe

When you think of Thanksgiving (or other winter holiday) side dishes, I bet green bean casserole is the first that comes to mind for many people. Besides my general aversion to green food as a child, I also disliked the mushy consistency due to used canned beans. That stuck with me even after I started eating green vegetables in college.

But then I tried making them myself with fresh green beans, such as in green bean artichoke casserole, and it was a total game changer.

Southern Inspired Thanksgiving Menu

When I decided to add okra instead of green beans, to fit my themed Thanksgiving menu (thus far with sweet tea sangria, poblano bacon gravy, smoked mac & cheese, and smoked turkey), it should come as no surprise that I did not use canned.

That being said however, okra is a pretty tough guy and I bet using a can wouldn’t be nearly as offensively mushy. I just wasn’t willing to take that risk. But in case you cannot readily find fresh okra, frozen will work as well.

Don’t forget to check out the other awesome Holiday Side Dishes posted today:

Cheesy Okra Casserole #thespiffycookie #HolidaySideDishes

Two years ago: Dark Chocolate Cookies and Cream Bars

Three years ago: Weekly Meal Plan #36

Four years ago: White Chocolate Cranberry Pistachio Cookie Bars

Five years ago: Chocolate Candy Corn & Creme Cookies

Six years ago: Halloween 7-Layer Bars

Seven years ago: Pumpkin Oreo Truffles


Serves 6


3/4 cup milk

1 (10.75 oz.) can cream of mushroom soup

1 lb. fresh (or frozen) okra, steamed and chopped

3/4 cup shredded cheddar cheese, divided

1 (2.8 oz.) can French fried onions, divided

Salt and pepper, to taste


  1. Preheat oven to 350. Grease a medium baking dish ans set aside.
  2. In a large bowl, whisk together the milk and soup. Stir in the okra, 1/2 cup of the cheese, and 1/2 the can of fried onions. Season to taste with salt and pepper.
  3. Spread evenly into the prepared baking dish and bake for 25 minutes, or until bubbly. Top with remaining cheese and fried onions, and bake 5 more minutes, or until melted and toasted.

Source: Adapted slightly from Allrecipes.

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Brad December 10, 2023 - 1:07 pm

Do you really need to cook the frozen okra before assembling the casserole?

Erin December 11, 2023 - 7:58 am

I suppose it is personal preference. I don’t like them to be mushy, but I find if I don’t steam them a little bit before assembling they are still pretty raw even after baking.

Roasted Root Vegetables November 28, 2023 - 2:01 pm

[…] it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet […]

Herbed Hasselback Potatoes • Family Around the Table April 1, 2022 - 10:02 pm

[…] Okra Casserole from The Spiffy Cookie […]

Amy (Savory Moments) November 2, 2019 - 3:03 pm

Oh I’ve never seen okra prepared like this before — I bet it’s super yummy!

spiffycookie November 2, 2019 - 6:06 pm

I certainly enjoyed it!

Karen November 1, 2019 - 11:40 pm

I have actually never tried okra, even in gumbo! It gets such a bad rap, I’ve been a bit nervous. I’ll have to try this! We do get it in our Asian grocery store!

spiffycookie November 2, 2019 - 6:07 pm

Nice! I hope you try it.

Wendy Klik October 30, 2019 - 9:20 pm

A great twist on an old favorite. What’s not to love?


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