Submitted by Dianne Burnette

Instructions

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   Spray pot with non-stick cooking spray to prevent sticking. Combine all ingredients in crockpot. Cover and cook on LOW 7-9 hours. - Origin Unknown Tamale Casserole Submitted by Dianne Burnette Crust 1 1/4 c yellow Corn Mea l 1/2 tsp salt 1 1/2 C (12-fluid oz can) Evaporated Milk 1 C water Filling 1 lb. ground beef 1 clove garlic finely chopped (I used 4 ~ go figure ) 1 C chopped onion (I just chopped til I was “satisfied”) 1/4 C chopped green bell pepper (I used red ) 1 C (8 ¾ oz can) cream style corn (I just used forzen corn, thawed ) 1/2 C (2 1/4 oz can) sliced ripe olives (again, I just sliced til I was “happy”) 1 C (8 oz can) tomato sauce 1 T chili powder 1 tsp salt (I used garlic salt ) 1/4 tsp ground black pepper (I used cracked ) 1/3 C shredded cheddar cheese (I used combo of cheddar n pepper jack) I also added a smidge of cayenne pepper For The Crust: Combine cornmeal, salt evaporated milk n water in small saucepan; cook over med. heat, stirring frequently (I would suggest a bit more than frequently specliya ltowards the end) for 5~7 min’s or until thick. Remove 1/2 C; cover with plastic wrap n set aside. Spread remaining cornmea l mixture on bottom n sides of greased 8X8 bake pan (cool 2~3 min’s if necessary ). Bake in preheated 425° oven for 10 min’s. Remove from oven. For Filling: Brown beef, garlic, onion n bell pepper in lrg skillet; drain ~ I added cracked black pepper t.o Aodd corn olives, tomato sauce, chili powder, (cayenne), salt n pepper; mix well. Spoon in to cornmeal crust. Drop teaspoons o fremaining cornmeal mixture on top of meat; sprinkle with cheese. Return to oven and bake for 15~min’s . Ham-Noodle Casserole 1 can (10 3/4 ounces) condensed cheddar cheese soup, undilute d 1/2 cup milk 1/2 cup sour cream 1/2 cup sliced celery 1 can (2 1/2 ounces) sliced mushrooms, draine d 2 cups diced ham 3 ounces uncooked medium sized noodles, cooked and drianed 3/4 cup crushed rich round cracker s 1 tablespoon butter or margarine, melted Preheat oven to 375 degrees F. Combine soup,m ilk and sour cream in large bowl. Add celery and mushrooms. Stir in ham and noodles. Pour mixture into medium casserole. Combei ncracker crumbs and butter in small bowl; sprinkle over ham mixture. Bake, uncovered, 30 minutes or until hot and bubbly. Makes 6 servings. From Lois in Ohio