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I am happy to share this 50-year-old recipe with Reminisce readers. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or cutting it in half to serve a few.
Nutritional Facts 1 serving (1 each) equals 359 calories, 22 g fat (15 g saturated fat), 62 mg cholesterol, 624 mg sodium, 30 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Monterey Corn Bake in Reminisce February/March 2007, p 48
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Reviewed on Oct. 02, 2011 by Jennamay
We added a rotisserie chicken breast, cubed, to the layers. This made four 2 cup main dish servings. If we served it to guests, we would definitely double it.
Reviewed on Jul. 08, 2011 by ann60
Although I enjoyed the recipe, my guests that I served it to didn't say anything about it. I would make it again, but probably not for a party.
Reviewed on Jun. 27, 2011 by maxowner
Loved the mixture of tastes and texture. To the individual who was confused about the brown sugar - recipe says to layer half of the ingredients, meaning you put 1 tsp. of brown sugar on each of the two layers.
Reviewed on Jun. 27, 2011 by kimbucky1
I'm confused about what to do with the brown sugar. The recipe only calls for 2 teaspoons, so it doesn't make sense to me that it would be layered with the cheese. Any corrections?
Reviewed on Oct. 28, 2010 by ajah54
It was good but needed chicken or something on the side. this is more for side dish
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