Over a Cup of Coffee: Making a tamale casserole
One night this past week I made a Mexican casserole that I haven’t made in a while — mainly because I can’t usually find beef tamales that aren’t extra spicy where I grocery shop. Sometimes it isn’t easy to find yellow hominy, either. Anyway, my husband was able to find the tamales, and I bought some white hominy and we enjoyed “Mexicali Casserole.” It was so tasty that I vowed not to wait so long to make it again.
You can use your choice of tamales when making this casserole; our choice is beef tamales, but I have used those made with chicken. I used white hominy this time because it was all I could find, and it tasted fine. I also used two cans of Vienna sausages — so much for following the recipe directions.
• 2 (14 ½ -ounce) cans tamales (we prefer beef)
• 1 (20-ounce) can yellow hominy, drained
• 1 can Vienna sausages, cut into wedges
• 1 can condensed cream of chicken soup
• ¼ cup shredded sharp cheddar cheese
Remove the wrappers from one can of tamales; cut into thirds. Combine the cut tamales, hominy, sausages, and soup. Pour into a 1 ½ quart casserole. Bake, uncovered, in a 350-degree oven for 35 to 40 minutes. Next, remove the wrappers from the second can of tamales; cut diagonally in half. Garnish the top of the casserole with the cut tamales. Sprinkle with cheddar cheese. Return to the oven long enough to warm the tamales and melt the cheese. This recipe makes about 6 servings.
Note: If your family enjoys tamales, you might consider doubling this recipe. Also, you can use one big can of tamales and divide it in half.
Enjoy this casserole with a lettuce salad made with cut-up radishes, cucumber, carrots, celery, and green pepper!
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“A Long Time That I’ve Loved You,” this week’s picture book for children was written by Margaret Wise Brown, the author of “Goodnight Moon,” published in 1947 — a classic in children’s literature. The illustrations for this week’s book, done by Kate Hudson, are breathtaking.