Hominy Pie - Casserole

READY IN: 50mins
Recipe by Toni in Colorado

This is a recipe from The Grange Cookbook I got in the 70's. When our daughter was a toddler, she tried to flush it down the toilet! When she went out on her own, I gave her the cookbook along with my very first one my dad gave me. It is very versatile. I'm listing the original recipe, but through the years I have added different things to it, such as left over squash casserole, Velveeta instead of cheddar, soy sauce, or beef bouillon to make a soup rather than a casserole. I serve it with tortilla chips.

Top Review by Caleson

This was satisfying but needs some tweaking. The ingredient amounts didn't correspond well with what's available in stores (needing 16oz of tomatoes when they typically come in 14.5oz cans) and the measuring standards were a bit confusing, varying from pounds to ounces to cups.

I felt like a crust of some kind was needed, so I made a quick pot pie crust and spread it across the pan bottom. It provided some balance.

The onions were a problem. They definitely should be DICED, not chopped. They were too coarse for such a dish and I had too much.

The flavor would probably manifest greater if the ingredients were left to sit a few hours before baking. The garlic would be allowed to meld in and perhaps the hominy could better absorb the spices.

A good concept overall, but definitely use your culinary reasoning and modify as needed. It goes well with sour cream and tortilla chips.

Ingredients Nutrition

Directions

  1. Brown the ground beef. Add flour, tomatoes and seasonings. Add the hominy and onion and place in a casserole dish sprayed with vegetable cooking spray. Sprinkle with cheese. Bake for about 30 minutes at 350 degrees.

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