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Easy, creamy, and cheesy Hominy Casserole is a side dish that is sure to impress. This is not your average dish; it takes hominy to a whole new level!
Reasons You’ll Love This Recipe
- Comfort Food: Hominy is a classic comfort food ingredient. Put it in a casserole, and it doesn’t get more comfort than this!
- Easy to Make: This recipe comes together so quickly and easily. Simply mix your ingredients, add to your baking dish, bake, and dinner is ready!
- Unique Ingredient: Hominy is corn that has undergone a special chemical process that removes the tough-out hull, allowing the corn to be used in cooking easily.
Mexican Hominy Casserole Ingredients
Although hominy may not be something you’ve thought about using in a casserole before, the ingredients can easily be found. Look for hominy at your local grocery store in their Mexican food area or canned vegetable area. It can usually be found in the same area as the green chilies, which is convenient since you need those too!
- Hominy: This recipe calls for two cans. I used one can of white hominy and one of golden hominy. But you can use whatever works for you or whatever you find. Be sure to rinse and drain your hominy before using.
- Sour Cream: Creates a creaminess and gives it a slight tang of yumminess.
- Can Diced Green Chilis: You can buy green chilis in various degrees of heat. Buy the one that suits you best.
- Monterey Jack Cheese: It has a good, subtle, but flavorful taste, which is perfect with the hominy.
- Parmesan Cheese: Adds a bit of saltiness and sharpness to the dish.
Making the Hominy and Green Chili Casserole
Once you throw this together, which will take minutes, the oven does all the work. It’s so inviting, hot, and bubbly right from the oven. But I do recommend letting it cool a bit before eating. Yes, you’ll need a bit of patience to wait for it to cook, but it’ll be so worth it.
- Mix: In a medium-sized bowl, combine the hominy, sour cream, green chilis, and Monterey jack cheese.
- Spread: Place in a lightly greased 2-quart casserole dish.
- Top: Sprinkle the top with the parmesan cheese.
- Bake: In a 350 degrees Fahrenheit oven, bake for 1 hour or until golden and bubbly.
Popular Hominy Questions
- Is it good for you? Soaking the corn in an alkaline solution allows your digestive tract to absorb it, unlike regular corn, which can pass right through you. It’s high in B vitamins and fiber; the soaking adds calcium. It’s low in calories, sugar, and fat, making this a great ingredient to work with.
- How can you find it? You can find hominy in both the canned and dried versions, like dried beans. Both are readily available and great to cook with. Many like the taste and texture of cooking hominy in the dried form. You’ll cook it exactly the same as you would dry beans.
- What is it used for? Dried ground hominy is used for corn tortillas, masa, and tamales, and coarse ground hominy is also known as grits. Cooks use fine ground hominy to thicken soups and stews.
- How to eat it? In addition to this amazing casserole, you can often find hominy in a Mexican stew called posole. Warm it up and eat it with a bit of butter and salt and pepper. Add it to soups and dishes that call for corn for a different taste and texture. And grits can be cooked as a morning porridge with cinnamon and sugar or savory with cheese and garlic.
Tips and Variations For Easy Hominy Casserole
This dish is super flavorful as is, but you can spice it up and add to it to make it your own. Here are some ideas.
- Spice it up or down: Mix up the spice a bit, add cayenne, cumin, and lime juice for a bit of a kick. Sprinkle with cilantro when it comes out for flavor. Use canned jalapeños instead of canned green chilies for even more heat. If you don’t like the heat, use mild green chilies.
- Add Veggies: If the hominy isn’t veggie enough add diced zucchini or peppers for a bit more of a vegetable umph.
- Cheese: Use Monterey Jack, a classic cheese in Southwest cooking, or try cheddar, pepper jack, or colby jack instead. Try a mixture of cheeses if you like to experiment.
- Make it a Main Dish: Turn this side dish into a main dish by adding some protein. Cook up some chicken, chorizo, or kielbasa and stir into the hominy mixture before baking and now you’ve got a side and main dish all in one. Throw in some fruit, homemade horchata and ooey gooey chocolate chip cookies and dinner is done!
- Storage: Leftovers will keep in the fridge in an airtight container for up to 4-5 days. Rewarm in the microwave.
More South Western Inspired Recipes
If there’s one thing I know, Americans love their Mexican and southwestern food. It’s spicy, flavorful, and usually super easy. There are so many tastes, textures, and flavors that please everyone in these food categories. It’s usually a staple in most recipe rotations. Try adding these to your favorites.
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Hominy Casserole
Ingredients
- 2 15 ounce cans hominy, rinsed and drained I used one white hominy can and one golden hominy
- 1 cup sour cream
- 1 6 ounce can diced green chilis
- 2 cups monterey jack cheese shredded
- 1/2 cup Parmesan Cheese shredded
Instructions
- Preheat oven to 350 degrees. Combine hominy, sour cream, green chilis, and Monterey Jack cheese in a medium-sized bowl. Spread evenly into a 2-quart casserole dish. Top with Parmesan Cheese.
- Bake for 1 hour or until golden and bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this tonite, very tasty and easy to make!
I’m wondering if “2, 30 ounce cans of hominy” is a typo. The dish in the picture looks too small for that. I’m thinking that they might have meant 2 15 oz cans, totaling 30 oz.
Thanks.
Hi, Ed! If Alyssa doesn’t mind, I would like details on quantities of your items , how you would incorporate in Alyssa’s recipe. I’m excited about using my favorite…addictive salsa verde/green salsa! GREAT idea! Thanks!
At the moment, I’m without an oven. Can this casserole be made in the microwave? If so, how long to cook?
This casserole needs to be cooked in the oven. But if you want some recommendations on meals that you don’t need an oven for, send me an email at therecipecritic@gmail.com and I will send you some of my favorites!
Great minds think alike! On a quick trip to the grocery, I saw a can of hominy in the Mexican food aisle. On the way home I concocted a recipe in my mind for a Mexican casserole. As I sat at my pc eating the meal I decided to see if there were recipes for the dish I prepared. Mine and the one shown are very close on ingredients except I used mild verde sauce, a couple of pickled jalapenos, and Mexican cheese. It turned out really good. My wife who has never been a hominy fan was very impressed.
Now for the story. I’m a very old man who loves to cook. So old that long before we had electricity in our rural community, all kinds of food were preserved by canning, drying (dehydrating),etc. I helped my mother make hominy in a black kettle in the yard using Red Devil lye and ashes. We then canned it in a pressure cooker,
we ate it most often as a side dish with nothing more than butter, salt, and pepper for seasoning. however, sometimes my mother would make a main dish by adding cheese or sausage, which we also had canned.
so good to hear that folks used to do things the old ways, my great granma used a big iron pot to do the same, still remember the corn popping when it busted out of the shell, she made lye soap in the same pot, were hard times but everyone was brought up right, thanks for reminding me how lucky i am..
what a great reply! you are a mensch. enjoyed reading your story. i like it too. can’t imagine making it. sounds like a huge job. thanks for the vignette! i’m 82, does that qualify for an “old lady” haha.
My husband brought home a giant can of hominy which I have never had before. This recipe was a great introduction for my kids who are new food adverse. This tastes like it belongs at a church potluck, so easy and comforting! I made it with mozzarella because that’s what I had on hand. Great side dish!
Alyssa, this is a good recipe! I didn’t need 8 servings so I made half. I used white hominy and cut back on the cheese because I don’t need that many calories and it’s still delicious, especially after I topped it with chopped green onions for a little bit of color. Thanks for sharing this. I’ll make it often. Oh, the carbohydrates listed in your nutrition information is incorrect.