Recipe for Mexicali Casserole


2 can 14.5 oz. old el paso tamales
1 each 20 oz. drained yellow
1 can vienna sausages cut in 1/3ds
1/4 cup shredded sharp ched.
1 can 10.5 oz chic.soup


Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6.

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