Baked Vegetable Gumbo Creole

1 Pound Fresh okra,diag. sliced
2 Package Frozen sliced okra[10oz]
Boiling salted water
1 Rib celery,diagonally sliced
2 Bell peppers,in strips
2 Package Frozen lima beans[10oz]
8 Ears fresh corn kernels
2 Package !
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

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
   sauteed 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.