Hominy Cheese Casserole
"I love hominy, but many people these days don't seem to even know what it is, and often a lot of folks think they don't like it. Well, after they taste it served this way, there's a very good chance they'll change their minds. :)"
photo by GrandmaG
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 16 ounces yellow hominy or 16 ounces white hominy, drained
- 1 can condensed cream of mushroom soup
- 1 can Ro-Tel tomatoes
- 1 (3 ounce) can of chopped green chilies
- 1 1⁄2 cups grated cheddar cheese
- 2 slices cooked bacon, crumbled (optional)
- 1⁄4 - 1⁄2 teaspoon ground cumin, to taste
- 1⁄2 cup crushed corn chips
directions
- Preheat oven to 350 degrees F.
- Mix all ingredients except for the crushed corn chips.
- Pour into a 2-quart casserole and cover with the crushed chips.
- Bake at 350 degrees for 35 minutes.
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Reviews
-
There are a few similar recipes out there, but when I saw this one was by Julesong, my decision was made. The whole family loved it. It's a delicious colorful dish that is also fast and easy. This may make an appearance at our christmas buffet this year as I'm pretty sure it will hold up very well to a chafing dish. Thanks Julesong! -
My husband is allergic to potatoes so I'm always looking for side dishes. He loved this - so it's a keeper! I added 1/2 cup of frozen corn as it seemed a little spicey. That made it just right. -
Really nice side dish! It was pretty spicy, but we loved it. Definitely make this again! -
Hominy is such a bland food this recipe sure spices it up and it's taste is wonderful! I liked the hint of bacon flavor, although I used 3 slices instead of 2. Another Keeper! Thanks For sharing!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
