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Hominy-and-Corn Casserole

Yield 10 to 12 servings

Ingredients

  • 3 (15 1/2-ounce) cans white hominy, drained
  • 2 (11-ounce) cans white corn, drained
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt
  • 1 (8-ounce) container sour cream
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups (6 ounces) shredded process American cheese
  • Paprika

How to Make It

  1. Rinse hominy, and drain well. Combine hominy and next 6 ingredients.

  2. Spoon half of hominy mixture into a lightly greased 11- x 7-inch baking dish.

  3. Combine shredded cheeses; sprinkle half of cheese over casserole. Spoon remaining hominy mixture over cheese.

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

  5. Sprinkle casserole with remaining cheese and paprika, and bake, uncovered, 5 minutes.