Pineapple and Sweet Corn Tamale Casseroles

By margiekyle

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 24.5 ounce jar Dole® pineapple chunks
• 3 cups Daisy Brand Cottage Cheese
• 4 green onions, chopped
• 5 egg whites
• 28 ounce can prepared Chile Verde sauce

Details

Servings 16
Preparation time 15mins
Cooking time 60mins
Adapted from daisybrand.com

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a 8x12-inch glass dish with non-stick cooking spray. Drain the pineapple; chop and set aside. Combine the cornmeal, sugar, baking powder and salt in a large bowl. Mix in the cottage cheese, pineapple and green onions. Beat the egg whites in an electric mixer until stiff peaks form. Gently fold whites into the cottage cheese mixture. Pour the batter into a prepared baking dish. Bake for 50 minutes, or until firm. In a small sauce pan, heat up the Chile Verde sauce until just boiling. Remove from the heat. Cut the casserole into squares and ladle the sauce on top. Sprinkle with cheese or Pico de Gallo if desired.