Tamale Corn Casserole (oamc)

Submitted by Pamela

"Posted in response to a request for vegetarian OAMC recipes."

 

• Ready In: 2hrs 15mins
• Ingredients: 7
• Serves: 8

ingredients

• 3 cups cornmeal
• 8 cups water
• 6 cups whole kernel corn
• 2 cups chopped olives
• 1 cup chopped onion
• 2 cups tomato sauce
• 1⁄2 cup green chili (optional)

directions

1. Add corn meal to boiling water in a large sauce pan.
2. Cook until thick.
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. In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
5. Top with remaining cornmeal mixture.
6. Label, Cover, Freeze.
7. To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350° oven from freezer and bake 2 hours or until hot and cooked through.

Reviews

[Analystseattleyahoo]

I was also burned. Too much olives and it turned out rather soupy. Not worth the time

 

[windywood]

The was really tasty and not too heavy like casseroles with hamburger in them. I think I might add sliced zucchini to it next time. I served with salsa on top. Thanks for sharing.

 

[Annie M.]

I was burned by popping cornmeal after following the directions. Recipe needs to be revised. Cannot possibly follow directions as written. Also the ratio of water to cornmeal seems off. I could not finish the recipe so I cannot review on taste.