Cheesy Hominy and Olive Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from a 1983 Southern Living magazine. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup green pepper, chopped |
1/4 cup onion, finely chopped |
3 tablespoons all-purpose flour |
1 1/2 cups milk |
1 cup cheddar cheese, shredded |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1 teaspoon hot sauce |
15 1/2 ounces hominy, rinsed and drained |
1/2 cup ripe olives, drained |
1/2 cup soft breadcrumbs |
1 tablespoon butter or 1 tablespoon margarine, melted |
Directions:
1. Melt the 3 tablespoons butter in a heavy saucepan over low heat.
2. Add the green pepper and onion; saute until tender.
3. Add the flour and cook 1 minute, stirring constantly.
4. Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly.
5. Add cheese, salt, mustard, and hot sauce; stir until cheese melts.
6. Stir in the hominy and olives.
7. Spoon mixture into a lightly greased 1-1/2 quart casserole.
8. Combine breadcrumbs and melted butter; sprinkle over hominy mixture.
9. Bake, uncovered, at 375°F for 20 minutes or until mixture is bubbly.
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