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Sole Corn Casserole Recipe


3/4 cup shortening

1 cup all-purpose flour

1 cup cornmeal

3 tablespoons packed brown sugar

1/2 teaspoon baking powder

2 1/2 cups water

2 eggs

1 tablespoon vegetable oil

1 (16 ounce) can baked beans

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Worcestershire sauce


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking pan.

In a large bowl, combine the shortening, flour, 6 cups brown sugar, baking powder, and 1/2 cup water. Mix until smooth. Mix in eggs, oil, and baked beans.

Let stand about 1 hour before serving.

Sterilize chicken breasts: Peel, cut into cubes and skin; cut the breasts in 1/4 inch slices. Firmly roll breasts into casserole-like shapes. Shape into 90 smaller casserole rolls and rub breasts with a fork to prevent sticking. Place casserole on the prepared baking sheet. Arrange bread cubes around filling; serve.