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August 2018

Casserole Recipes

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Coffee Liqueur Cream Pie

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Corn Tamale Casserole Recipe

Corn Tamale Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Corn Tamale Casserole recipe  PDF




4 oz whole green chilis
3 c frozen whole kernel corn
1/3 c yellow cornmeal
2 tb butter melted
2 ts sugar
1/2 ts salt
1 c shredded cheddar cheese
1 lb can stewed tomatoes
1/2 ts dried oregano

Heat oven to 375. Butter a 1 quart baking dish, set aside. Rinse chilis and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or food processor. Process until corn is fine. Put half of the mi ture into the baking dish. Top evenly with all the chili strips. Cover with cheese. Top w/ remaining corn mi ture. Cover w/ foil, bake 1 hour. Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/ the casserole. Serves 4.

Corn Tamale Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
858 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Corn Tamale Casserole recipe  PDF   Casserole recipes RSS   New

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5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting...

Cooking Magazines: Stuffing Recipes » August 2018   Stuffing recipes RSS   Thumsb up

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