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Cinco De Mayo Casserole

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Yield

8 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 ½ cups cornmeal Camera
1 teaspoon salt Camera
4 cups water
cold
Camera
2 tablespoons margarine Camera
1 cup cheddar cheese, very old, sharp * Camera
Toppings
8 ounces sour cream Camera
2 cups romaine lettuce * Camera
1 cup cheddar cheese, very old, sharp * Camera
2 each italian plum (roma) tomatoes
diced
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2 each scallions, spring or green onions Camera
½ each avocados
diced
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½ cup olives
pitted, ripe, sliced
* Camera
Low Cholesterol, Trans-fat Free, Good source of fiber

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 194 53% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 363mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 13% Vitamin C 10%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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