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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is nice scratch casserole, inspired by the great James Beard, and slightly modified by yours truly, which can be either offered as a side dish with supper or, served by itself for brunch. It also makes a nice covered dish to take to family reunions, etc. I especially like it because it incorporates no can of soup and, it's a particularly good way to get the kids to eat hominy. It also fits the something different bill! Ingredients:
24 ounces frozen corn, whole kernel |
45 ounces hominy, drained and rinsed, divided |
1/2 teaspoon black pepper, freshly milled |
1/2 teaspoon salt |
12 tablespoons diced green chilies (divided) |
12 tablespoons sour cream (divided) |
1 1/2 cups monterey jack cheese (shredded, divided) |
9 tablespoons butter (softened and divided) |
cooking spray |
1 teaspoon dried chervil |
Directions:
1. Spray a tall-sided casserole dish with cooking spray. Layer in 1/3 of the hominy and then 1/3 of the corn. (NOTE: you can use canned corn - just drain it but don't rinse it). Sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies. Next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese. Finally, Dot this layer with 3 tablespoons of the butter.
2. Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour creme and 3 tablespoons of the butter, (but no cheese or seasonings).
3. Make a final layer of remaining hominy, corn, chilies, sour creme, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil.
4. Bake the casserole, uncovered, in a pre-heated 350-degree F. oven for 40 minutes. Allow it to stand for just a few minutes prior to serving.
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