Diane Prather

Diane Prather

Diane Prather: Mexicali casserole

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Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

— Here's another recipe for this week:

You have to open a lot of cans to make this recipe, but it's pretty quick to make. The ingredients for "Mexicali Casserole" are: 2 (14 1/2-ounce) cans tamales, 1 (20-ounce) can yellow hominy (drained), 1 can Vienna sausages (cut into chunks), 1 can condensed cream of chicken soup, and 1/4 cup shredded cheddar cheese.

Preheat the oven to 350 degrees.

Remove the wrappers from the tamales in one can. Cut them into thirds and then combine with the hominy, sausage and soup. Pour into a 1 1/2 quart casserole dish and bake, uncovered, for 35 to 40 minutes.

Then remove the wrappers from the tamales in the second can. Cut them diagonally in half. Put them on top of the casserole and then sprinkle with the cheese. Return to the oven long enough to warm the tamales and melt the cheese.

If you'd like to share your recipes, call me at 824-8809 or write to me at Box 415, Craig 81626.

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