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Mexicali Casserole Recipe

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This recipe for Mexicali Casserole, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry and Ruth Fox
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. Chopped Onion
1 tbsp. Butter or Margarine
2 Ranch House Chili with Beans, (15 oz.)
1 can Whole Kernel Corn, (17 oz.)
1 can Whole Tomatoes, Chopped, Drained, (16 oz.)
1 pkg. Corn Muffin Mix, (8 oz.)
1 c. Sharp Cheddar Cheese, Shredded, (4 0z.)

Directions:
Directions:
Preheat oven to 350 In fry pan, cook onion in butter or margarine for 10 minutes. Add cans of chili, corn and tomato. Mix until well blended. Pour into 8" X 12" baking dish. Prepare corn muffin dough according to package directions. Stir cheese into dough. Spoon dough around edge of baking dish. Bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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