Southwestern Hominy Casserole
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“I love hominy, but I rarely find recipes to use it. Recipe courtesy of Jim Fobel's Casseroles. He says to serve this with burgers, broiled salmon, or roasted/barbecued meat. Jim also says you can roast 8 ounces of poblano chilies for a fresher, bigger flavor (peel, seed, and chop. For more flavor serve sprinkled with chopped cilantro and sliced scallions. I enjoyed it with 8 ounces of chilies. Thank you Jim Fobel, you always have the best casserole recipes. YUMMY!”
Southwestern Hominy Casserole
0 recipe photos
READY IN:1hr |
SERVES:8 |
UNITS:US |
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Ingredients Nutrition
- 1 cup low-fat plain yogurt
- 1⁄2 cup sour cream
- 1⁄2 teaspoon hot pepper sauce
- 4 ounces mild green chilies, drained and chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 32 ounces yellow hominy (or a combination) or 32 ounces white hominy, rinsed and drained (or a combination)
- 16 ounces pink beans, rinsed and drained (or substitute kidney beans, black beans, or pinto beans)
- 1⁄2 cup sharp cheddar cheese, grated
- 1⁄2 cup monterey jack cheese, grated
- 1⁄2 teaspoon sweet paprika
- cilantro, chopped
- scallion, sliced
Directions
- Preheat the oven, and prepare the casserole or gratin dish by oiling.
- In a large bowl, stir together the yogurt, sour cream, and hot pepper sauce.
- Add the chilies, flour, salt, oregano, cumin, and pepper.
- Stir to combine.
- Stir in the hominy and beans.
- Toss together both cheeses and stir half of it into the mixture.
- Turn into the prepared casserole and sprinkle with the remaining cheese and the paprika.
- Bake for 35 or 40 minutes, or until lightly browned and bubbly around the edges.
- Serve hot. Top with cilantro and scallions if desired.
- To reheat, cover the casserole with aluminum foil.
- If at room temperature, reheat at 325 for about 30 minutes.
- If cold, add 10 to 15 minutes.
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Southwestern Hominy Casserole