Cinco De Mayo Casserole

Name: Cinco De Mayo Casserole
Ingredients: 1 1/2 cups cornmeal; 1 teaspoon salt; 4 cups water cold; 2 tablespoons margarine; 1 cup cheddar cheese, very old, sharp; 8 ounces sour cream; 2 cups romaine lettuce; 1 cup cheddar cheese, very old, sharp; 2 each italian plum (roma) tomatoes diced; 2 each scallions, spring or green onions; 1/2 each avocados diced; 1/2 cup olives pitted, ripe, sliced

12 ingredients

6 steps

Ingredients

1 1/2 cups cornmeal
1 teaspoon salt
4 cups water cold
2 tablespoons margarine
1 cup cheddar cheese, very old, sharp
8 ounces sour cream
2 cups romaine lettuce
1 cup cheddar cheese, very old, sharp
2 each italian plum (roma) tomatoes diced
2 each scallions, spring or green onions
1/2 each avocados diced
1/2 cup olives pitted, ripe, sliced

Directions

1

Bring to boil over medium-high heat, whisking constantly.
2

Cook until thickened, 1 to 2 minutes.
3

Remove from heat and stir in butter and cheese until melted.
4

Immediately pour cornmeal mixture into shallow 3-quart casserole, cool until firm, 30 minutes.
5

Assemble casserole, cover and bake in preheatd 375F (190C).
6

oven 1 hour or until heated through.