Cinco De Mayo Casserole
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
|
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
water
cold |
|
| 2 | tablespoons |
margarine
|
|
| 1 | cup |
cheddar cheese, very old, sharp
|
*
|
| Toppings | |||
| 8 | ounces |
sour cream
|
|
| 2 | cups |
romaine lettuce
|
*
|
| 1 | cup |
cheddar cheese, very old, sharp
|
*
|
| 2 | each |
italian plum (roma) tomatoes
diced |
|
| 2 | each |
scallions, spring or green onions
|
|
| ½ | each |
avocados
diced |
|
| ½ | cup |
olives
pitted, ripe, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
|
|
| 5 | ml |
salt
|
|
| 946 | ml |
water
cold |
|
| 3E+1 | ml |
margarine
|
|
| 237 | ml |
cheddar cheese, very old, sharp
|
*
|
| Toppings | |||
| 231.2 | ml/g |
sour cream
|
|
| 473 | ml |
romaine lettuce
|
*
|
| 237 | ml |
cheddar cheese, very old, sharp
|
*
|
| 2 | each |
italian plum (roma) tomatoes
diced |
|
| 2 | each |
scallions, spring or green onions
|
|
| 0.5 | each |
avocados
diced |
|
| 118 | ml |
olives
pitted, ripe, sliced |
*
|
Directions
Bring to boil over medium-high heat, whisking constantly.
Cook until thickened, 1 to 2 minutes.
Remove from heat and stir in butter and cheese until melted.
Immediately pour cornmeal mixture into shallow 3-quart casserole, cool until firm, 30 minutes.
Assemble casserole, cover and bake in preheatd 375℉ (190℃). oven 1 hour or until heated through.
