|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This hominy casserole is similar to a corn au gratin casserole bake. It's a great one-dish vegetarian casserole meal perfect for feeding your family on a busy weeknight. Add a bit of diced tofu to the mix for a bit of protein or, if you're cooking for picky eaters, sprinkle the top with potato chips instead of bread crumbs for a bit of a treat. Recipe courtesy of Bush's® Beans.
See also: Is it a main dish or a side dish?
- 1 30 ounce can golden hominy (drained)
- 1 tablespoon butter or oil
- 1/2 cup grated cheese
- 1/4 cup chopped onion
- 1/8 teaspoon cayenne
- 1/4 cup chopped green pepper
- 1 teaspoon vegetarian Worcestershire sauce
- 1/2 cup chopped celery with a few leaves
- 1 can cream of mushroom soup
- 1/4 cup milk
- 1/2 cup soft bread crumbs
- 1/4 cup Parmesan cheese
- Dash paprika
Cook onion, green pepper, and celery in butter or oil for 3-5 minutes.
Add soup and milk. Stir until smooth. Add cheese and seasonings.
Fold in hominy.
Pour into 1 1/2 quart casserole dish which has been well-greased. Tear one or two slices of bread into small pieces to make soft crumbs. Top casserole with crumbs. Sprinkle with Parmesan cheese and paprika.
Bake your hominy corn casserole at 375 degrees for 30 minutes.
This hominy casserole is just like a corn au gratin recipe.