...did you know that "Almost every ingredient used in Mexicali Casserole is an emergency shelf item that can be easily stored for unexpected company." Fabulous, huh?
Thanks, BH&G - your Casserole Cook Book (c)'68 is one hot dish! Now, before you dip into your fridge staple of Mexican brews, start gathering the ingredients for this fiesta of the mouth.
1 1-pound 4-ounce can yellow hominy, drained
1 1-pound can tamales, cut in thirds [really, in a can? I thought these were best served off the back of a truck]
1 4-our5-ounce can Vienna sausages, cut in thirds
1 10 1/2-ounce can condensed cream of chicken soup
1 ounce sharp natural Cheddar cheese [seems awfully skimpy to me...], shredded
Combine hominy, tamales, sausages, and soup; mix. Turn into 1 1/2-quart casserole. Bake uncovered [but perhaps under cover] at 350 degrees for 35 to 40 minutes. If desired, garnish top with additional tamales [erect, jaunty tamales]. Sprinkle cheese atop. Return to oven to melt cheese and heat tamale garnish. Serves 6.
Alright. Add a little ole to your weekend, already.