Saturday, August 7, 2010

Mary's Hominy and Corn Casserole

Mary's Hominy and Corn Casserole (So named because, well, Mary is the one who gave me the recipe)
From: swampbear

2 15-1/2 oz. cans hominy (the sorta large cans)
2 15-1/2 oz. cans whole kernel corn (see can comment above)
1 4 oz. can chopped green chilies (I prefer the ones with heat but if you are inclined toward the mild, have at it. I won't judge, you wimp!)
1 8 oz. container sour cream (Hey, sour cream! How can this be bad then!)
1 8 oz. pkg shredded Mexican cheese (the kind with peppers in it, OLE!)

Drain the hominy and corn and mix with the green chiles. Add the sour cream. Mix it some more cause otherwise it'll be all ick.

Dump half of the mixture into a three quart casserole dish sprayed with your desired brand of that veggie spray stuff (no name brands used for fear of being hunted down and sued for copyright infringement.). Top with half of the package of cheese (OLE!)

Dump the other half of the mixture on top of the cheese (OLE!) and top with the rest of the cheese (OLE!)

If'n you want to purty it up a little more sprinkle a little paprika on top.

Also, if onions float yer boat, fine chop some and throw it in the hominy/corn/sour cream/chile glop. I've done it both ways and personally, onion lurver though I am, I think it's better without the onion and I'm a good cook so that oughta count for sump'n.

Put in a preheated 350 degree oven for about half an hour. Just make sure the cheese is all melty.

If you got all the way to the put in oven part without readin' the recipe first and you have to wait for your oven to heat up, then shame on you! You should know by now to read a recipe all the way through first.

And that, folks, is Mary's Hominy and Corn Casserole. Mary is the wife of a retired Episcopal Priest and qualifies as a bonafide church lady so y'all know this is good based on that fact alone.

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