Mexicali Casserole, Better Homes and Gardens, Casserole Cook Book, 1968

The Original Caption Reads: Almost every ingredient in Mexicali Casserole is an emergency shelf item that can be easily stored for unexpected company. Trim with snipped parsley.

See recipes like this is the reason why the 1960s get a bad rep. Well that and savory jello salads.  It is comprised of a random handful of ingredients that really shouldn’t go together. I am assuming someone from Better Homes and Gardens slacked off and waited to the last moment of the deadline before quickly coming up with this recipe.

To make this lovely dish all you need is mix together and put in a casserole dish:

1 – 1 pound 4 ounce can of yellow hominy, drained

1 – 1 pound can tamales cut in thirds

1 – 4 ounce can of Vienna sausages, cut in thirds

1 – 10 1/2 ounce can condensed cream of chicken soup

Then you bake it for 40 minutes after which sprinkle on around a 1/4 cup of  cheddar cheese.  Bake till cheese is melted.  Trim it with some fresh snipped parsley.  You know for freshness and serve to your utterly confused guests.  Oh and be sure to have the antacids on hand because your company will surely need them.

So would you eat this let alone serve this to company?