Last week, when I was looking through Mom's recipe box, I came across her much-used recipe for hominy casserole and decided it was time for me to get over my long rest from this tasty meal! Of course, when I mentioned it to David, it did not have the requisite "something-must-have-died" component, so we decided to try it with diced ham - it just sounded like it should match up well with hominy and cheese.
This recipe is a great option, though, for vegetarians (not vegans, I guess, because it has milk and cheese, although you could easily substitute). It is hearty without meat - totally worthy of being a main dish or it can be used as a potluck-style side dish.
It is super easy to make. It has some strange ingredients - scalded milk? We read up on scalded milk in recipes and apparently, this was an ingredient that was a reflection of a time when milk was not pasteurized - scalding the milk before using it destroyed the bacteria that resided in fresh milk. It also called for 1 tablespoon of green pepper - that is not much green pepper!
The concoction is combined, then cooked slowly in a 275 degree oven for an hour. I would not suggest changing this - the time slow-cooking it gives time for all of the ingredients to really mesh together.
For our attempt, we used one small green pepper and one green onion. We also added a package of diced ham.
The verdict? It was super tasty! David thought that it was a little bland, so if you are a person who needs more seasoning, you may want to experiment a little. Still, it was a nice blast from my past!
Ingredients (as we made it):
1 c. milk
1 c. bread crumbs
1 c. grated cheese
2 eggs, beaten
2 cans hominy
1 small green pepper, diced
1 large green onion, sliced
8 oz. cubed ham
salt & pepper to taste
In a large bowl, combine milk, bread crumbs, and cheese. Add remaining ingredients in the order they are listed. Put in a greased casserole dish in a 275 degree oven for one hour.
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