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Hominy and Corn Casserole Recipe

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This recipe for Hominy and Corn Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:

Ingredients:  
Ingredients:  
3 - (15-1/2 oz) cans white hominy, drained
2 (11 oz) cans white Shoepeg corn, drained
1 (4 oz) can chopped green chilies, drained
1 tbsp cornstarch
1/2 tsp ground white pepper
1/4 tsp salt
1 (8 oz) container sour cream
1-1/2 cups (6 oz) shredded Monterey Jack cheese
1-1/2 cups (6 oz) shredded process American cheese
Paprika

Directions:
Directions:
Rinse hominy, and drain well. Combine hominy and next 6 ingredients.
Spool half of hominy mixture into a lightly greased 11" x 7" baking dish.
Combine shredded cheeses; sprinkle half of cheese over casserole. Spoon remaining hominy mixture over cheese.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.
Sprinkle casserole with remaining cheese and paprika, and bake, uncovered, 5 minutes.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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