Friday, November 1, 2013

White Hominy Casserole

It is cold today in Philadelphia. I use my oven a lot in the Winter. This bit of Southern goodness comes from A Taste of Georgia cookbook. I make no profit from reviewing and recommending this fine collection of Southern recipes. All proceeds go to the scholarship programs of the Newnan Junior Service League.

White Hominy Casserole
Excellent with Baked Ham and Curried Fruit

One 1-pound can of Hominy, drained
1 cup sharp Cheese, grated
2 Pimentos, chopped or 1 small jar Pimentos
12-15 Black Olives, sliced or chopped
1 can Mushroom Soup, diluted with 1/3 cup Water
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon prepared Mustard
Bread Crumbs

Butter an ovenproof pie dish or a 1 1/2 quart casserole. In this, place a layer of Hominy, then a layer of Cheese, and over this sprinkle some Pimentos and Olives. Cover with a layer of Soup which has been mixed with the Worcestershire Sauce and Mustard. Repeat until all ingredients have been used, ending with a layer of Soup on top. Bake at 350 degrees for 25-30 minutes or until bubbly and hot, then sprinkle with Bread Crumbs and bake for an additional 10 minutes or until brown on top.  Recipe courtesy of Mrs. Willis Edwards (Catharine).

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