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Tamale Casserole Recipe

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This recipe for Tamale Casserole is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Dozen Tamales
1 Can Rotel Tomatoes
1 Can Cream of Celery Soup
3 Green Onions (finely chopped)
2 Tbsp Butter (melted)
2 Cups Shredded Mexican Blend Cheese
Directions:
Directions:
Preheat over to 350º
Grease or spray an 8X8 casserole dish

Chill tamales...this makes them easier to slice.
Drain Rotel and reserve juice. Mix juice with the celery soup.
Slice cold tamales in to 1/2" bite size pieces.
Mix a tablespoon of the soup-Rotel juice mixture with the melted butter and spread over the casserole dish.
Layer half of the tamale pieces over the bottom (stacking is okay), and cover with half the soup mixture, then sprinkle half of the onions and half of the cheese.
Repeat the layers.
Cover and bake for 30 minutes. Uncover and let rest for 10-15 minutes.

You might want to double this recipe....and bake in a 9X13 casserole dish. It's that good!
Personal Notes:
Personal Notes:
I got this recipe from Helen Hults in Bandera. She and her husband, Mark, are fantastic cooks and I swear, they own every small and large kitchen appliance ever made!

 

 

 

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