Hominy Casserole is one of the simplest side dishes to make – just dump everything in the pan, mix it up and bake. It goes fabulously at a cookout
This recipe comes from my mom’s “other mother” Aunt Geneva, with whom she lived while she was in college.
You can vary the amount and types of seasonings based on the tastes of the eaters and/or what will accompany it. I went with about a 1/4 teaspoon each of cumin and garlic. You can use Monterey Jack in place of all or part of the Cheddar, like I did.
If you opt for method two (dump it all in the dish and bake) the onions will still have plenty of bite to them. If you want them milder, precooking is the way to go and only takes a few extra minutes.
This can easily be doubled and taken to a potluck or even served along side a holiday meal.
- 2 cans 15 ounce hominy (drained)
- 1 can 4 ounce chopped green chilies
- 1 small onion (finely chopped)
- garlic powder, cumin and/or cayenne to taste
- 1 pint sour cream (low or no fat will not work well)
- 1 cup mild or longhorn Cheddar cheese (grated)
- Preheat oven to 350°. Place baking rack at middle position.
- Heat hominy, onions, chilies and seasoning(s) for 10 minutes in sauce pan on range top burner. Stir in sour cream. Pour into a baking dish and sprinkle cheese over top.
- Bake until thoroughly heated, about 20 minutes covered and 10 additional minutes with lid removed.
Until next time, happy eating