23 Nov
Cuernavaca Casserole Recipe
Cuernavaca Casserole
From Alicia Gingerich, Cazenovia, IL
…..(via) Kate Schertz Kortemeir, Metamora, IL
……….(via) Ann Schertz, Cumberland, KY
……………(via) Robert Pace, Grays Knob, KY…ENJOY!
Mix together and set aside:
1 C. cornmeal
½ tsp. soda
1 ½ tsp. salt
1 rounded tsp. hot pepper (dried)
Mix together, and then add to dry mixture:
2 eggs
1 C. milk
¼ C. salad oil (I use olive oil)
1-2 C. cooked rice (I use 2 C. of Basmati rice)
2 C. cheddar cheese, grated
1 small can creamed corn
½ C. chopped and sautéed onion
green pepper and hot pepper, chopped and sautéed (to taste)
Bake uncovered in glass casserole (at least 3 in. deep) at 350 for 35-40 minutes
Mmm. Nummy. Sounds like great comfort food.
I’m also glad you posted this for another reason: believe it or not, for some weird reason, your real name recently slipped my mind. It was pissing me off. Now I saw it and thought, “OH YEAH!!!”
November 23rd, 2005 at 11:16 amOh it’s really easy dish and the smell is quite nice 🙂
I need to put that in my userinfo perhaps ;p
November 24th, 2005 at 11:22 amWell, happy Thanksgiving to you and E! Enjoy the yummy food. 🙂
November 24th, 2005 at 12:08 pmThanks!
Hope ya have a great Thanksgiving 🙂
November 24th, 2005 at 12:33 pm