Cuernavaca Casserole Recipe

Cuernavaca Casserole Recipe photo by Taste of Home

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This dish is the perfect complement to any kind of barbecued meat; just add a salad for a complete meal. Leftovers are good served with a chili topping.

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Cuernavaca Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12 Servings

15 35 50

Ingredients

1 cup cornmeal
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 eggs, beaten
1 cup milk
4 drops hot pepper sauce
1/4 cup vegetable oil
2 cups cooked rice
2 cups shredded cheddar cheese
1 can (8-1/4 ounces) cream-style corn
1/2 cup chopped onion
2 tablespoons chopped green chilies

Directions

In small bowl, mix cornmeal, salt and soda. In large bowl, combine the remaining ingredients; blend in cornmeal mixture. Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 35-40 minutes. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 226 calories, 12 g fat (5 g saturated fat), 58 mg cholesterol, 547 mg sodium, 22 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Cuernavaca Casserole in Country February/March 1990, p49