Hominy and Corn Casserole

[Guest guest]

Hominy and Corn Casserole

 

3  cans (15-1/2 oz. ea.) white hominy, rinsed and drained

2  cans (11 o z. ea.) cans white corn, drained

1 can (4 oz.) chopped green chiles, drained

1 TB cornstarch

1/2 tsp. ground white pepper

1/4 tsp. salt

1 contaner (8 oz.) sour cream

1-1/2  cups (6 oz.) shredded Monterey Jack cheese

1-1/2 cups (6 oz.) shredded process American cheese

Paprika

 

Rinse hominy, and drain well.

 

Combine hominy and next 6 ingredients.

 

Spoon half of hominy mixture into a lightly greased 7 " x 11 " baking dish.

 

Combine shredded cheeses; sprinkle half of cheese over casserole.

 

Spoon remaining hominy mixture over cheese.

 

Bake, covered, at 350° F., for 35 minutes or until thoroughly heated.

 

Sprinkle casserole with remaining cheese and paprika, and bake,

uncovered, 5 minutes.

 

Yield: 10 to 12 servings.