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Hominy Pie – Casserole

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Ingredients

Adjust Servings:
1 1/2 lbs ground beef
1 tablespoon flour
16 ounces diced tomatoes (1 can)
1 teaspoon chili powder
2 1/2 cups hominy, drained (1 can)
1 onion, medium, chopped
1/4 lb cheddar cheese, grated
1 teaspoon garlic, minced

Nutritional information

595.9
Calories
325 g
Calories From Fat
36.2 g
Total Fat
16.2 g
Saturated Fat
145.5 mg
Cholesterol
523.2 mg
Sodium
24.1 g
Carbs
4.7 g
Dietary Fiber
6.2 g
Sugars
41.9 g
Protein
297g
Serving Size

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Hominy Pie – Casserole

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    Cuisine:

    This was satisfying but needs some tweaking. The ingredient amounts didn't correspond well with what's available in stores (needing 16oz of tomatoes when they typically come in 14.5oz cans) and the measuring standards were a bit confusing, varying from pounds to ounces to cups. I felt like a crust of some kind was needed, so I made a quick pot pie crust and spread it across the pan bottom. It provided some balance.The onions were a problem. They definitely should be DICED, not chopped. They were too coarse for such a dish and I had too much.The flavor would probably manifest greater if the ingredients were left to sit a few hours before baking. The garlic would be allowed to meld in and perhaps the hominy could better absorb the spices.A good concept overall, but definitely use your culinary reasoning and modify as needed. It goes well with sour cream and tortilla chips.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Hominy Pie – Casserole, This is a recipe from The Grange Cookbook I got in the 70’s When our daughter was a toddler, she tried to flush it down the toilet! When she went out on her own, I gave her the cookbook along with my very first one my dad gave me It is very versatile I’m listing the original recipe, but through the years I have added different things to it, such as left over squash casserole, Velveeta instead of cheddar, soy sauce, or beef bouillon to make a soup rather than a casserole I serve it with tortilla chips , This was satisfying but needs some tweaking The ingredient amounts didn’t correspond well with what’s available in stores (needing 16oz of tomatoes when they typically come in 14 5oz cans) and the measuring standards were a bit confusing, varying from pounds to ounces to cups I felt like a crust of some kind was needed, so I made a quick pot pie crust and spread it across the pan bottom It provided some balance The onions were a problem They definitely should be DICED, not chopped They were too coarse for such a dish and I had too much The flavor would probably manifest greater if the ingredients were left to sit a few hours before baking The garlic would be allowed to meld in and perhaps the hominy could better absorb the spices A good concept overall, but definitely use your culinary reasoning and modify as needed It goes well with sour cream and tortilla chips , This is a recipe from The Grange Cookbook I got in the 70’s When our daughter was a toddler, she tried to flush it down the toilet! When she went out on her own, I gave her the cookbook along with my very first one my dad gave me It is very versatile I’m listing the original recipe, but through the years I have added different things to it, such as left over squash casserole, Velveeta instead of cheddar, soy sauce, or beef bouillon to make a soup rather than a casserole I serve it with tortilla chips


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    Steps

    1
    Done

    Brown the Ground Beef. Add Flour, Tomatoes and Seasonings. Add the Hominy and Onion and Place in a Casserole Dish Sprayed With Vegetable Cooking Spray. Sprinkle With Cheese. Bake For About 30 Minutes at 350 Degrees.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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