Squash-and-Mushroom Hominy

Prep: 25 min., Cook: 36 min.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Cook: 36 Minutes


3 small yellow squash (about 10 oz.)
4 thick-cut bacon slices, diced
1 cup chopped onion
1 tablespoon olive oil
1 (29-oz.) can hominy, drained
4 cups chopped fresh mushrooms
1 cup chicken broth
1/2 teaspoon freshly ground pepper
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 cup chopped fresh parsley
Salt to taste


1. Slice squash lengthwise, and cut into 1/4-inch slices.

2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

3. Sauté onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and sauté 5 minutes or until most of liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minutes or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 5 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.

Note: If preferred, omit bacon and add 2 Tbsp. olive oil in place of drippings.

Matt Lee and Ted Lee,

from their cookbook,The Lee Bros. Southern CookbookNorton,

Southern Living

December 2007
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