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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is great for nights when I don't particularly feel like cooking, and it's simple enough that my kitchen-phobic Very Super Bad Child No. 1 can make it for himself. Ingredients:
1 (30 ounce) can hominy, drained |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 ounce) can diced green chilies |
1 lb shredded monterey jack pepper cheese |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
2. Combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. Sprinkle the remaining pepperjack cheese over the top of the mixture.
3. Bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.
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