Cinco De Mayo Casserole
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| 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 |
*
|
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.
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