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Chinese Pudding

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“This is not a pudding, nor is it Chinese. My mother got it from a Cuban woman while we were living in Virginia Beach. It was a staple growing up in our house, and only after I grew up did I realize that it was not a widely known recipe. Very simple & inexpensive to make, even my three year old loves it. Serve with buttered bread or hot rolls & a salad and it is a quick, hearty, hot dinner that will leave your family satisfied. And it's a great way to use up any leftover mashed potatoes.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. If you're making mashed potatoes from scratch, make enough to have 3 or4 Cups of the finished product. They can be placed on the casserole hot, no need to cool first.
  2. Cover the bottom of a 2 qt casserole dish with an even layer of the corned beef.
  3. Spoon the entire can of creamed corn over top of the corned beef.
  4. Gently spoon the mashed potatoes over the layer of creamed corn, making sure to cover all of it. Place the butter of margarine over the top of the potatoes.
  5. Bake covered at 350 degrees until the creamed corn bubbles at the edges of the potatoes (usually about 30 minutes). At this point I take the lid off & let it continue baking for a few minutes, just enough to get a few golden brown edges on the potatoes.
  6. Let stand for a few minutes & serve with bread & salad.

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