Hominy Casserole
Yield
4 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
sour cream
|
|
| ¾ | cup |
cheddar cheese
shredded, divided |
|
| ¼ | cup |
milk
|
|
| 4 | ounces |
green chili peppers
chopped |
|
| ¼ | teaspoon |
cumin
ground |
|
| 3 | cans |
golden hominy
15 ounces each |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
sour cream
|
|
| 177 | ml |
cheddar cheese
shredded, divided |
|
| 59 | ml |
milk
|
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 1.3 | ml |
cumin
ground |
|
| 3 | cans |
golden hominy
15 ounces each |
* |
Directions
In a small skillet, cook onion and garlic in oil until tender.
Remove from heat.
In a bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin.
Add hominy; mix well.
Pour into a greased 2-quart baking dish .
Bake, uncovered, at 350℉ (180℃) F for 30 minutes or until heated through.
Sprinkle with remaining cheese.
Serve immediately.
