Tamale Corn Casserole
Serves 10
3 c. corn meal
8 c. water
6 cups whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
½ c. green chilies (opt.)
Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. This is very good!
Serves 10
3 c. corn meal
8 c. water
6 cups whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
½ c. green chilies (opt.)
Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. This is very good!
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2 comments:
This looks really good... My post is up. Thanks for participating!
MJ
Looks great! Thanks for sharing.
Renee'
http://rmboys.wordpress.com/
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