Southern Corn Casserole

• 3 Tbsp. margarine
• 16 oz. can stewed tomatoes
• 1 Tbsp. dried parsley flakes
• 1/2 Tbsp. salt
• 1 1/2 Tbsp. sugar
• 1/2 c. finely dry bread crumbs
• 1 medium green pepper, thinly sliced
• 15 1/2 oz. can whole okra
• 2 Tbsp. margarine
• 1 medium onion, thinly sliced
• 1 Tbsp. cornstarch
• 12 oz. can whole kernel corn
• dash of pepper

1. Heat oven to 375u0b0.
2. Melt 3 tablespoons margarine in saucepan over moderately low heat.
3. Add onions and green peppers; cook 5 minutes until almost tender.
4. Blend in cornstarch.
5. Gradually add tomatoes, mixing well.
6. Cook, stirring until thickened.
7. Remove from heat and add sugar, salt and pepper.
8. Combine okra, corn and tomato mixture.
9. Pour into 2-quart casserole.
10. Mix 2 tablespoons melted margarine, bread crumbs and parsley.
11. Sprinkle over vegetables.
12. Bake 30 minutes.

margarine, tomatoes, parsley flakes, salt, sugar, bread crumbs, green pepper, okra, margarine, onion, cornstarch, whole kernel corn, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444585 (may not work)