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Cinco De Mayo Casserole

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Submitted by zovana

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML CORNMEAL
1 5
TEASPOON ML SALT
4 946
CUPS ML WATER
cold
2 3E+1
TABLESPOONS ML MARGARINE
Toppings
8 231.2
OUNCES ML/G SOUR CREAM
2 473
CUPS ML ROMAINE LETTUCE *
2 2
½ 0.5
EACH EACH AVOCADOS
diced
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

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?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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