Thespis Aux Jambon Sam Tamale Casserole
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooked lima beans||2 Cup (32 tbs) (Or Frozen)|
|Corn muffin mix||8 Ounce (1 Package)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Tomato sauce||1 1⁄2 Cup (24 tbs)|
|Green pepper||1 , sliced|
|Canned mushrooms with juice||4 Ounce (1 Can)|
|Cooked cubed ham||2 1⁄2 Cup (40 tbs)|
Saute' onion and garlic in hot oil five minutes.
Sprinkle with chili powder and flour.
Continue cooking, stirring constantly, another five minutes.
Add tomato sauce, pepper slices, mushrooms with liquid, lima beans and cubed ham.
Bring to boil, stirring constantly.
Then turn hot mixture into a 2-qt casserole.
Put in preheated 375 deg oven while preparing the topping.
Add egg and milk to corn muffin mix and stir just enough to blend.
Pour evenly over top of hot tamale mixture and return to oven.
Bake 35-40 minutes or until top is golden.