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Corn Tamale Casserole

Categories: Birthdays, Halloween, Vegetarian
Type: Main Dishes

This corn tamale casserole calls for some spicy chilies. It may be hot, but it's oh-so-good!

Serves: Serves: 8


  • 8 cups water
  • 3 cups cornmeal
  • 16-ounce can tomato sauce
  • 6 cups frozen whole kernel corn, thawed and drained
  • 1 cup chopped onion
  • 3/4 cup chopped green chilies
  • 2 (4-ounce) cans chopped ripe olives, drained

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  1. Pour water into Dutch oven and bring to a boil over high heat.
  2. Add cornmeal and cook, stirring occasionally, until mixture becomes consistency of mush.
  3. Spray large nonstick skillet with cooking spray; pour tomato sauce into skillet.
  4. Add corn, onion, chilies and olives; cook, stirring frequently, until onion is softened and transparent.
  5. Spray 9 X 13-inch baking dish with cooking spray.
  6. Layer half the cornmeal mixture on bottom of dish; top with vegetable mixture and then remaining cornmeal mix.
  7. Cover with freezer-safe wrap and freeze.
  8. To bake: Preheat oven to 350F. Bake casserole directly from freezer 2 hours, until cooked through. If baking without freezing, bake 45 to 60 minutes.
  • Tomato sauce provides a mega-dose of lycopene, a potential cancer fighter.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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