Friday, February 12, 2010

WTF: Mexicali Casserole

...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.

Mexicali Casserole
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.


  1. Only in the 60's! Canned tamales, cream of chicken soup, and Vienna sausages......I think I need to go find a Rolaids.

  2. That looks almost as good as the Full o' Bologna recipe from my 1971 Betty Crocker Dinner For Two cookbook. Guess what's in it? Yep, lots of bologna.

  3. ok, that sounds sorta good (she says, while she is swallowing the tiny bit of gag that just came up).