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Pioneer Woman Hominy Casserole

Pioneer Woman Hominy Casserole - recipe card
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This hearty hominy casserole features tender hominy baked in a creamy, mildly spicy cheese sauce with bell peppers and onion, all topped with a golden, crispy Cheddar crust. It’s a comforting, vegetarian main or side dish with a satisfying texture and rich, savory flavor.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced (about 1 medium onion)
  • 1/2 cup green bell pepper, finely diced (about 1/2 medium pepper)
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 can (15 oz / 425 g) white hominy, drained and rinsed
  • 1 can (4 oz / 113 g) diced green chiles, undrained
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1/8 tsp cayenne pepper (optional, for heat)
  • 6 oz (170 g) sharp Cheddar cheese, shredded (about 1 1/2 cups), divided
  • 1 tbsp fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F / 190°C. Grease a 1.5-quart (1.4 L) baking dish with butter or nonstick spray. This ensures the casserole doesn’t stick and promotes even browning.
  2. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the finely diced onion and green bell pepper. Cook, stirring occasionally, for about 4 to 5 minutes, until the vegetables are softened and the onion is translucent. Sweating the aromatics removes their raw bite and builds flavor.
  3. Sprinkle the 1/4 cup all-purpose flour over the cooked vegetables. Stir constantly with a wooden spoon for 1 full minute to cook the flour. This eliminates the raw flour taste and creates a roux that will thicken the sauce.
  4. Slowly pour in the 1 cup whole milk while whisking vigorously to prevent lumps. Continue cooking over medium heat, whisking often, until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon, about 2 to 3 minutes.
  5. Remove the saucepan from the heat. Stir in the 1/2 cup full-fat sour cream until fully incorporated. The residual heat will warm it through without curdling.
  6. Add the drained hominy, the undrained diced green chiles (with their liquid), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin, and the optional 1/8 teaspoon cayenne pepper. Stir until everything is evenly combined.
  7. Fold in 1 cup (about 4 oz / 113 g) of the shredded Cheddar cheese. Stir until the cheese is melted and the mixture is smooth and creamy. Reserve the remaining 1/2 cup (about 2 oz / 57 g) of cheese for the topping.
  8. Pour the hominy mixture into the prepared baking dish and spread it into an even layer. Sprinkle the reserved 1/2 cup shredded Cheddar evenly over the top. This layer will form a golden, bubbly crust during baking.
  9. Bake the casserole on the middle rack of the preheated oven for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese topping is melted and lightly browned in spots. If you want a deeper golden crust, switch the oven to broil for the last 1 to 2 minutes, watching carefully to avoid burning.
  10. Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly for easier portioning. Garnish with fresh chopped cilantro, if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the casserole (without the final cheese topping) in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the cheese topping and bake as directed, adding 5 to 10 minutes extra since the casserole starts cold. To reheat single portions, microwave on medium power (50%) in 30-second bursts until hot, or reheat covered in a 350°F / 177°C oven for 10 to 15 minutes. For a crispier top, reheat uncovered in the oven.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hominy-casserole/