Use leftovers for easy Meatless Tamale Casserole

#Middlebury

Over the years, photos, reminders and kitschy magnets have covered my frig door, along with cartoons and sayings. One snippet by humorist Calvin Trillin, often described as “America’s funniest food writer,” held center stage for years.

“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”

I laugh every time I recall the quip – maybe it’s because leftovers feel like a prize when I discover them in the back of the refrigerator. I know I can reheat them with extra dashes of fresh additions, and voila … a family meal is on the table.

If you’ve combed through recipes for your leftover Thanksgiving turkey and trimmings, you’ve no doubt a plan in mind to gobble them up. But don’t forget about those “leftover” Thanksgiving feast dry goods in your pantry. Like the big bag of cornmeal you bought for making just one batch of cornbread.

Use that cornmeal in this easy-to-make meatless tamale casserole. It’s a delicious dish your kids can help prepare by measuring ingredients, beating the eggs and greasing the pan while you chop and saute onions and garlic.

Serve this tasty tamale-inspired main course with a lovely, crisp fresh salad, or enjoy it as a side. It makes an ample amount for a family of four, with, yes, plenty of leftovers.

Meatless Tamale Casserole

Meatless Tamale Casserole

2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons oil
1 tablespoon chili powder
1 teaspoon salt
1 15-ounce can diced tomatoes (substitute with fire-roasted style, if you prefer)
1 4-ounce can diced green chilies
1 15-ounce can corn, drained
1 cup milk
3 eggs, beaten
1-1/2 cups yellow cornmeal
1-1/2 cups pitted black olives
2 cups shredded sharp Cheddar cheese
Sour cream for serving

1. Heat oven to 350 F. Grease an 11-1/2-by-8-inch baking dish or 8-cup casserole.
2. In a large skillet, over medium heat, saute onions and garlic in the butter and oil until softened, about 10 minutes. Add chili powder, salt, tomatoes, chilies and corn. Stir. Then add and stir in the milk, eggs, cornmeal and olives. Cook on medium heat for 10 minutes, stirring occasionally.
3. Put mixture into baking dish, top with cheese, and bake uncovered for 30 minutes until puffy and deliciously browned on top.
4. Cut into squares and top with dollops of sour cream. Makes 6 servings

Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna’s Day Facebook fan page. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”

© 2018 Donna Erickson
Distributed by King Features Synd.