Cheesy Hominy Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
• Bake for 25 minutes in the preheated oven, or until heated through.

Steps:

• Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
• In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
• Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

Steps:

• In a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Stir in hominy. , Pour into a greased 2-qt. baking dish. bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese.

Steps:

• Combine first six ingredients in a large mixing bowl; spoon into a lightly greased 13" x 9" x 2" baking dish.
• Sprinkle with breadcrumbs; dot with butter.
• Bake, uncovered, at 350 degrees for 30 minutes.
• Garnish with green chiles and pimiento strips.

Steps:

• 1. Mix everything together. You can either microwave this or cook in the oven,till the cheese is melted.
• 2. Most of the time we don't add the rotel.I usually will use it if I don't have any mexican velveeta on hand and all I have is the regular kind

Steps:

• Melt the 3 tablespoons butter in a heavy saucepan over low heat.
• Add the green pepper and onion; saute until tender.
• Add the flour and cook 1 minute, stirring constantly.
• Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly.
• Add cheese, salt, mustard, and hot sauce; stir until cheese melts.
• Stir in the hominy and olives.
• Spoon mixture into a lightly greased 1-1/2 quart casserole.
• Combine breadcrumbs and melted butter; sprinkle over hominy mixture.
• Bake, uncovered, at 375°F for 20 minutes or until mixture is bubbly.

Steps:

• Combine water, milk, salt, and grits in a saucepan.
• Bring to a boil.
• Lower heat and simmer until thickened, stirring occasionally.
• Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese.
• Pour into a buttered 1 quart casserole; dot with butter.
• Bake in 350 F for 40 minutes or until lightly browned.

Steps:

• Combine hominy and water in a 5-6 quart slow cooker.
• Cover. Cook on HIGH 3-4 hours, or on LOW 6-8 hours.
• Stir in remaining ingredients.
• Cover. Cook on HIGH 30-60 minutes.

Steps:

• 1. Preheat over to 350.
• 2. Coat medium skillet with cooing spray and sauté onion and garlic. Cook until onions are translucent. Reduce heat to med-low and mix in green chilies. Cook 1 minute. Stir in cream cheese mixture until fully melted. Remove skillet from heat.
• 3. Place all in a 2 quart casserole and stir to combine. Bake for 35 minutes and cool for 5 minutes before serving. I lightly cover with foil the first 25 minutes and then uncovered the last 10 minutes.

Steps:

• In a large bowl, beat egg. Add hominy, cheese, milk, onion, bacon, butter and pepper; mix well. Spoon into a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 45 minutes or until bubbly and top begins to brown. Let stand a few minutes before serving. Garnish with parsley if desired.