Mexicali Casserole

This retro casserole is pure pantry-raid cooking. Canned tamales, yellow hominy, Vienna sausages, and cream of chicken soup get mixed together, baked until bubbly, then topped with more tamales and a blanket of melted sharp cheddar. It’s the kind of no-fuss, dump-and-bake supper that fed families on busy weeknights for decades.

The hominy adds a chewy, corn-forward bite that holds up to the baking time without turning to mush. It soaks up the creamy soup base while keeping its shape, giving the casserole more texture than you’d expect from mostly canned ingredients.

Saving the second can of tamales for the top is a smart move. Cut them on the diagonal for a nicer presentation, and they stay firmer than the ones baked into the filling. The melted cheese over the top ties it all together.

Pro Tips

• Remove ALL corn husk wrappers from the tamales before cutting. Easy to miss in a rush, and nobody wants to bite into paper.
• Don’t stir after adding the top layer. The garnish tamales should sit on top looking like a crown, not get mixed into the filling.
• Use sharp cheddar, not mild. The casserole flavors are gentle, so the cheese needs to bring some punch.

Variations

• Swap cream of chicken for enchilada sauce and a can of diced green chiles for a spicier, more Mexican flavor.
• Use turkey or chicken sausages for a lighter version.
• Top with sliced jalapenos and sour cream after baking for a loaded finish.