Serves: 6
Total Calories: 489
Drain and wash the hominy. Butter a 2 1/2 to 3-quart casserole. Remove seeds from green chilies and chop finely.
Alternate the layers of hominy and chilies in the casserole, dotting each layer with butter, sour cream and salt. Make the top layer hominy, dot with butter, and add the heavy cream. Top the casserole with the shredded cheese and bake at 350° for 25 to 30 minutes or until the ingredients are blended and piping hot.
* The amount of green chilies may be reduced according to your taste.
This Hominy Casserole recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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