I had less than half of that mega 110oz hominy can to finish up and made a commitment to myself that it wouldn’t go to waste. Using it with the white chicken chili recipe was good and I wasn’t feeling like making pozole on this day but knew I needed to use it. I was reading Ree Drumond’s new cookbook and came across “Hominy Casserole” and it sounded really good. 

This is a little different than her recipe and we absolutely love how it turned out! It is like baked mac and cheese meets its match in a more textured and similarly creamy dish. You’ll have to try it and tell me what you think.

Let’s Get Crafty!

Ingredients:
30 oz can hominy, rinsed and drained (I used a little more than this to finish off the large 110 oz can – maybe around 45-50 oz)
1 colored pepper, diced (we did orange)
1/3 cup bacon, cooked and crumbled
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mexican cheese blend
1/4 cup heavy whipping cream
1/2 cup 2% milk
1/3 cup green chile, diced
3 tablespoons butter (1 T to saute the peppers and 2 T for the topping)
3/4 cup panko breadcrumbs
Green onions, sliced thin for topping (optional… but amazing)

Preheat oven to 375

Saute the colored pepper in 1 tablespoon of butter until softened.

Add the rest of the ingredients and stir to combine. Let it come to a simmer until heated through and then pour the creamy goodness into a 9×13 baking dish.

Melt the remaining 2 tablespoons of butter and stir in the panko until evenly coated. Spread evenly over the hominy mixture. 

Bake uncovered for 20-25 minutes until the top is browned and you can see some bubbly goodness sneaking through in some spots.

Thanks for stopping by! Hope you have a blessed Tuesday and that your New Year is off to a great start.