Connie'S Tamale Casserole

1. Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13" pan.

2. In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.

3. stir until well blended.

4. Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.

5. This recipes makes a lot and should serve 6 - 8 people.

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Nutrient	Quantity
Total fats	7.5106 g
Protein	6.6927 g
Carbohydrates	51.7373 g
Energy	301.6492 kCal
Water	655.9268 g
Calcium, Ca	40.8996 mg
Fiber, total dietary	13.3614 g
Sodium, Na	3336.1319 mg
Total lipid (fat)	7.5106 g
Sugars, total	13.8411 g
Ash	9.7667 g
Iron, Fe	0.8552 mg
Carbohydrate, by difference	51.7373 g
Phosphorus, P	85.5172 mg
Cholesterol	14.8726 mg
Zinc, Zn	0.6321 mg
Fatty acids, total polyunsaturated	2.8258 g
Vitamin A, IU	1543.0285 IU
Vitamin C, total ascorbic acid	43.922 mg
Fatty acids, total saturated	2.0822 g
Fatty acids, total monounsaturated	2.1193 g
Magnesium, Mg	22.3088 mg
Potassium, K	122.6987 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Green Chilies	1 can	97.1514	24	0
black olive	1 can	0	0	0
cream chicken soup	1 can	204.4978	27.7373	7.5106
ro tel tomato	1 can	0	0	0
tamale pork	12	0	0	0
sargento authentic mexican cheese	1 cup	0	0	0