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A comforting baked iguana casserole with shredded meat, vegetables and a golden crumb topping. An easy weeknight way to use up cooked iguana.
Combine shredded iguana, onion (sautéed), vegetables, crema, half the cheese; season.
Spread in baking dish; top with remaining cheese and breadcrumbs.
Bake at 375°F for 25–30 minutes until bubbly and golden.
Rest 10 minutes; serve.
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