Publisher Photo
Publisher Photo
My daughter always asks me to make this dish at Thanksgiving and Christmas. The recipe came from my sister-in-law.—Marilyn King, Fredonia, Kansas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 cans (15-1/2 ounces each) hominy, drained
  • 1 can (15 ounces) chili without beans
  • 1 medium onion, chopped
  • 1 cup corn chips, coarsely crushed
  • 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

In a bowl, combine the hominy, chili, onion, corn chips and 1/2 cup cheese. Transfer to a greased 2-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Hearty Hominy in Casserole Cookbook 2001, p297

Nutritional Facts

3/4 cup: 175 calories, 6g fat (3g saturated fat), 23mg cholesterol, 625mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 8g protein.

  • 2 cans (15-1/2 ounces each) hominy, drained
  • 1 can (15 ounces) chili without beans
  • 1 medium onion, chopped
  • 1 cup corn chips, coarsely crushed
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  1. In a bowl, combine the hominy, chili, onion, corn chips and 1/2 cup cheese. Transfer to a greased 2-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Hearty Hominy in Casserole Cookbook 2001, p297

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