"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Cassarole Recipe

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This recipe for Mexican Cassarole, by , is from The Zuchelli Family Cookbook Project, 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!

Contributor:  
Contributor:  
Lisa Zuchelli

Category:
Category:

Ingredients:  
Ingredients:  
One lb cooked chicken (or hamburger)
Onion
Green Pepper
Green Chilies
Rotel Tomatoes
Bisquick
Cornmeal
Milk
Cream Corn

Directions:
Directions:
Turn oven on at 350

Shred the chicken (from last night's baked chicken)
Saute diced onion in olive oil
Add:
⅓ cup diced green peppers
3 tbsp chopped Green Chilies
One can Rotel Tomatoes
package taco seasoning mix
cup water.

Cook until melded - 10 minutes or so and place into oven proof dish

Mix:
cup Bisquick baking mix
⅔ cup cornmeal
cup milk
can creamed corn (freeze the other half)

Pour on top of meat mixture, bake for 30 minutes or until brown.


Number Of Servings:
Number Of Servings:
Six
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is good with a salad.
May want to add shredded cheddar cheese on top of the meat mixture.
If the Rotel tomatoes is too spicy for you, use diced tomatoes.

 

 

 

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