Hominy-and-Corn Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
3 (15 1/2-ounce) cans white hominy, drained |
2 (11-ounce) cans white corn, drained |
1 (4-ounce) can chopped green chiles, drained |
1 tablespoon cornstarch |
1/2 teaspoon ground white pepper |
1/4 teaspoon salt |
1 (8-ounce) container sour cream |
1 1/2 cups (6 ounces) shredded monterey jack cheese |
1 1/2 cups (6 ounces) shredded process american cheese |
paprika |
Directions:
1. Rinse hominy, and drain well. Combine hominy and next 6 ingredients.
2. Spoon half of hominy mixture into a lightly greased 11- x 7-inch baking dish.
3. Combine shredded cheeses; sprinkle half of cheese over casserole. Spoon remaining hominy mixture over cheese.
4. Bake, covered, at 350° for 35 minutes or until thoroughly heated.
5. Sprinkle casserole with remaining cheese and paprika, and bake, uncovered, 5 minutes.
|
|