Southwestern Hominy Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
• In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
• Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Steps:

• In a large skillet that has been coated with cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. , Transfer to a 2-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Steps:

• Preheat oven to 350.
• Mix all the ingredients together and pour into an ovenproof casserole dish.
• Bake for 30 minutes.

Steps:

• 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.

Steps:

• Cut the chicken into 8 pieces. Rinse it under cold water and pat dry. Heat the butter in a skillet and when it foams, quickly sauté the chicken pieces, turning them so that they cook on both sides but do not brown. This seizes the skin so it does not shrivel during cooking. Drain the chicken on paper towels.
• Put the hominy in a 2-quart casserole with a lid. Lay the chicken pieces on top and cover with an even layer of onion, sliced mushrooms, and carrot. Add the bay leaf and sprinkle the pepper and dried thyme over the vegetables. Add the wine and cover the casserole.
• Cook in a preheated 325°F degree oven for 45 minutes. About 5 minutes before the casserole is finished cooking, add the salt and parsley. Take it from the oven and remove the bay leaf. Taste and add the cream if you want it. I do not always add it.