2 (29-ounce) cans yellow hominy, drained
1/2 cup butter, divided
2 (4-ounce) cans chopped green chilies
1 cup sour cream
salt and pepper to taste
1/2 cup Half-and-Half cream
1 cup grated Monterey Jack cheese
Cook hominy briefly in 2 tablespoons butter.
In buttered casserole, alternate layers of hominy and green chilies, dotting
each layer with remaining butter and sour cream, and seasoning with salt and pepper.
Pour cream over all and sprinkle with cheese.
Bake at 350 degrees for 25-30 minutes.
This may be prepared a couple of days ahead.
Serve with steak instead of potatoes or rice)
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