Hominy Casserole
Submitted by Pat Galloway on Mar 01, 2010

Simple and easy to prepare

Servings:
8

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
3 15 1/2-ounce can yellow hominy
1 10 3/4-ounce Cream of Mushroom soup
1 2-ounce jar diced pimentos
1 4 1/2-ounce can chopped chilies
2 3/4 cups Sharp Cheddar cheese, grated (divided use)
1/4 cup onion, finely diced, and sauteed in about 1 tablespoon butter until just beginning to brown

Directions:
Place hominy, pimentos, green chilies and sauteed onions in strainer or colander and let drain. When well drained, mix all ingredients, including soup and 2 cups of cheese in a large casserole or baking dish. If you spray the dish with Pam before adding ingredients, it is much easier to clean. Place in preheated 450 degree oven and bake for 45 minutes, uncovered. A few minutes before it is finished, quickly sprinkle the 3/4 cup of cheese over the top and return to oven until cheese is bubbly and beginning to brown. The dish should be bubbly and beginning to brown well around the edges of the dish before the cheese is placed on top.

Cook's Notes:
This recipe came from CREAM PEAS--ALREADY SHELLED: TRADITIONAL COOKING OF EAST TEXAS AND THE RURAL SOUTH by Michael J. Vaughn

I love this cookbook, not only for the recipes, but for the stories included.