I made a tamale casserole the other day. I had some leftover chili lentils (lentils cooked with onions, powdered chilis, jalapenos, etc.) and some nice tatuma squash (like fat Mexican zucchini). I sauteed the tatumas with onion, garlic, and jalapeños. Added the lentils and some fresh corn to that to heat through, and put in a casserole dish.

For the topping, I made a quick broth of jalapeños (bumper crop this year), carrot, onion, salt, and garlic. I mixed some masa (corn flour) with the broth (about 1:1 volume ratio) and smeared that over the lentils. I left the veggies in the broth, so it looked very interesting.

I covered and baked at 350F/180C for an hour. Let it cool briefly so the masa could firm up. It disappeared very quickly.