Recipe by Mercy
This recipe is from a 1983 "Southern Living" magazine.
Top Review by Chef Stevo
Very good Mercy, I had to double the recipe because I had a 32+ oz. can of Hominy. That's OK, I like to share with my friends. I added garlic, ham and pepper jack cheese to this recipe and the results are very good. I put some cheese on top too soon so it got a little dark but still tasted real good. -chef stevo
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄2 cup green pepper, chopped
- 1⁄4 cup onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 1 cup cheddar cheese, shredded
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1 teaspoon hot sauce
- 15 1⁄2 ounces hominy, rinsed and drained
- 1⁄2 cup ripe olives, drained
- 1⁄2 cup soft breadcrumbs
- 1 tablespoon butter or 1 tablespoon margarine, melted
Directions See How It's Made
- Melt the 3 tablespoons butter in a heavy saucepan over low heat.
- Add the green pepper and onion; saute until tender.
- Add the flour and cook 1 minute, stirring constantly.
- Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Add cheese, salt, mustard, and hot sauce; stir until cheese melts.
- Stir in the hominy and olives.
- Spoon mixture into a lightly greased 1-1/2 quart casserole.
- Combine breadcrumbs and melted butter; sprinkle over hominy mixture.
- Bake, uncovered, at 375°F for 20 minutes or until mixture is bubbly.