Mexicali Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tamales
|
* |
| 1 | 20 |
yellow hominy
|
* |
| 1 | can |
sausage
vienna |
*
|
| ¼ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | can |
soup, cream of chicken
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tamales
|
* |
| 1 | 20 |
yellow hominy
|
* |
| 1 | can |
sausage
vienna |
*
|
| 59 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 1 | can |
soup, cream of chicken
|
|
Directions
Remove wrappers from the first can of tamales.
Cut tamales into thirds.
Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
Turn into a 1½ quart casserole. Bake, uncovered, in 350℉ (180℃). oven for 35 to 40 minutes.
Remove wrappers from second can of tamales.
Cut tamales diagonally in half. Garnish top of casserole with cut tamales.
Sprinkle cheese on top.
Return to oven to melt cheese and heat top tamales.
