Tamale Corn Casserole (Oamc)

1. 1

   Add corn meal to boiling water in a large sauce pan.

2. 2

   Cook until thick.

3. 3

   In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water.

4. 4

   In casserole dish, place half of cornmeal. Pour vegetable mixture over this.

5. 5

   Top with remaining cornmeal mixture.

6. 6

   Label, Cover, Freeze.

7. 7

   To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350u00b0 oven from freezer and bake 2 hours or until hot and cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.