Over A Cup: Ready for an unusual but tasty meal? This casserole’s for you

‘Mexicali Casserole’

To make “Mexicali Casserole,” you’ll need:

• 2 (14.5-ounce) cans tamales

• 1 (20-ounce) can yellow hominy (drained)

• 1 (4.5-ounce) can Vienna sausages (cut into thirds)

• 1 (10.5-ounce) can condensed cream of chicken soup

• ¼ cup (1 ounce) shredded sharp cheddar cheese

Remove the wrappers from the tamales in one can. Cut the tamales in thirds. Then combine the tamales, hominy, Vienna sausages that have been cut into thirds, and soup.

Pour the mixture into a 1 ½-quart casserole dish. Bake, uncovered, in a 350-degree oven for 35 to 40 minutes.

Then remove wrappers from the tamales in the remaining can. This time cut the tamales diagonally in half. Remove the casserole from the oven and garnish the top with these tamales. Sprinkle the cheese on top.

Return the casserole to the oven to heat the tamales and melt the cheese. Makes 6 servings.

photo

Diane Prather

Last weekend, I made the “Pizza Casserole” featured in last week’s column.

I had forgotten just how much the recipe makes, or I would have cut it in half for the two of us.

The 9-by-13-inch casserole dish was filled to the top, and it was heavy. We have lots of leftover “Pizza Casserole.”

Also, I added mushrooms to the casserole mix. I think a person could also add black olives, green pepper or other ingredients of choice.

I used half Italian sausage and half ground beef. I especially like the sausage flavor. Anyway, enough about “Pizza Casserole.”

If you missed the recipe, call me and I’ll give it to you.

I came across “Mexicali Casserole” in my file last week. I haven’t made it in a long time, either, but it’s easy.

I made it last when our daughter-in-law’s family was here, and everyone agreed that the combination of ingredients, while unusual, made a tasty meal.

To make “Mexicali Casserole,” you’ll need the following ingredients: 2 (14.5-ounce) cans of tamales, 1 (20-ounce) can yellow hominy (drained), 1 (4.5-ounce) can Vienna sausages (cut in thirds), 1 (10.5-ounce) can condensed cream of chicken soup and 1/4 cup (1 ounce) sharp cheddar cheese.

Preheat the oven to 350 degrees.

Remove the wrappers from one can of tamales. Cut the tamales in thirds. Combine the cut tamales, hominy, Vienna sausages (that have been cut in thirds), and soup.

Put the mixture in a casserole dish. Bake uncovered in the 350-degree oven for 35 to 40 minutes.

Remove the wrappers from the remaining can of tamales. This time, cut the tamales diagonally in half. Remove the casserole dish from the oven and garnish the top with the cut tamales. Sprinkle cheese on top of the casserole. Return to the oven to heat the tamales through and melt the cheese.

Serve with a lettuce salad or green vegetable.

This recipe serves six people.

I doubled mine to serve guests. This might be a good recipe for you bachelors because mostly you just open cans. You can use a disposable pan, but you will have to use an oven.

I’m not sure where this recipe originated, as my file is filled with old recipes that have been jotted down on pieces of paper, even napkins.

If you have a recipe that you’d like to share, please send it to me at PO Box 415, Craig, CO 81626 or call me at 824-8809.

Copyright Diane Prather, 2011.

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