Cheesy Hominy Casserole Recipe With Green Chiles and Canned Hominy

Cheesy Hominy Casserole With Green Chiles

Canned hominy makes a satisfying casserole with little preparation. The kernels are already cooked, so the work is in making a cheese sauce that coats them without pooling at the bottom of the dish. Mild green chiles add flavor, and a little cheese on top browns as the casserole bakes.

This recipe uses three standard cans of hominy and fits an 8-inch square baking dish. It makes about six generous side-dish servings, or eight smaller portions alongside a substantial main course.

Ingredients and equipment

Yield: 6 to 8 side-dish servings
Prep time: About 20 minutes
Bake time: 25 to 30 minutes
Total time: About 50 minutes
Oven temperature: 375°F (190°C)
Baking dish: 8-inch square, approximately 2-quart capacity

Ingredients

• 3 cans white or yellow hominy, 15 to 15.5 ounces (425 to 440 g) each
• 1 can mild diced green chiles, 4 ounces (113 g), lightly drained
• 2 tablespoons (28 g) unsalted butter
• 2 tablespoons (16 g) all-purpose flour
• 1 1/4 cups (300 ml) whole or 2% milk
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine salt, plus more to taste
• 6 ounces (170 g) sharp cheddar, grated, for the sauce
• 2 ounces (55 g) sharp cheddar, grated, for the topping
• Butter or oil for the baking dish

Use a medium saucepan, a colander, and a whisk or wooden spoon. An instant-read thermometer is useful if you are baking the casserole straight from the refrigerator.

Choosing and measuring the hominy

A can’s labeled weight includes its packing liquid. Three 15- to 15.5-ounce cans provide 45 to 46.5 ounces of canned product, not that much drained hominy. Depending on the brand and how thoroughly you drain it, expect roughly 4 to 5 cups of kernels from the three cans. The recipe is built around that range.

Drain the hominy well so the sauce stays thick enough to cling to it. Rinsing is optional. It can remove some of the salty packing liquid, which is useful if the canned hominy tastes especially salty. After rinsing, let the kernels sit in the colander for a few minutes.

White and yellow hominy work the same way here. Their flavor and appearance differ slightly, but neither calls for a change to the sauce or baking time. You can also mix them. Buy hominy, which has large, plump kernels, rather than canned sweet corn.

The 4-ounce can of diced green chiles is a convenient match for this amount of hominy. Drain off any obvious excess liquid, but there is no need to press the chiles dry. Mild chiles give the casserole gentle flavor rather than much heat. Check the label if you want a hotter variety; heat levels vary by product.

How to make cheesy hominy casserole

1. Heat the oven and prepare the dish. Set a rack in the center of the oven and heat it to 375°F (190°C). Lightly grease an 8-inch square baking dish.

2. Drain the hominy. Empty the cans into a colander. Rinse if desired, then shake the colander gently and leave it to drain while you make the sauce.

3. Make the sauce base. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, for about 1 minute. The mixture should look smooth and a little foamy; it does not need to brown. Gradually whisk in the milk, adding a little at first to smooth out the flour mixture. Cook for about 3 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.

4. Add the seasoning and cheese. Reduce the heat to low. Stir in the cumin, pepper, and 1/4 teaspoon salt. Add the 6 ounces of cheddar a handful at a time, stirring until each addition melts. Do not let the sauce boil after adding the cheese. Taste it before adding more salt, since both the cheese and canned ingredients may be salty.

5. Combine and fill the dish. Fold the drained hominy and green chiles into the sauce until the kernels are evenly coated. Transfer the mixture to the prepared dish and spread it into an even layer. Sprinkle the remaining 2 ounces of cheddar over the top.

6. Bake. Bake uncovered for 25 to 30 minutes, until the sauce is bubbling at the edges and the center is hot. If you want more color on top, broil for 1 to 2 minutes, watching closely. Let the casserole stand for about 10 minutes before serving; the sauce will settle and thicken slightly.

If your drained hominy measures closer to 5 cups and the mixture looks difficult to stir, add a tablespoon or two of milk before transferring it to the dish. The sauce should coat the kernels, with no large pool of liquid left in the saucepan.

Getting the sauce and baking dish right

The flour, butter, and 1 1/4 cups of milk make a sauce thick enough to hold the hominy together while still leaving it creamy. Add the cheddar over low heat and stop heating once it melts. Prolonged boiling can make a cheese sauce look oily or grainy.

Sharp cheddar gives the sauce a distinct cheese flavor without requiring a large amount. Grating a block yourself generally helps it melt smoothly, though packaged shredded cheddar can be used if that is what you have. Keep the cheese for the topping separate before you begin; otherwise, it is easy to stir all 8 ounces into the saucepan.

An 8-inch square dish gives the casserole enough depth to stay creamy as it bakes. A 9-inch square dish also works, but the mixture will form a thinner layer and may be ready a few minutes sooner. Avoid a small, deep dish that leaves the center slow to heat while the edges bubble. Whatever dish you use, leave a little space below the rim for bubbling.

The casserole is done when you can see small bubbles around the edges and a spoon inserted near the center comes out hot. The cheese on top may be fully melted without turning brown, and that is fine. The short rest after baking makes serving easier: scooped immediately from the oven, the sauce will seem looser than it does a few minutes later.

Make-ahead and leftover instructions

To assemble the hominy casserole ahead, make the sauce, combine it with the hominy and chiles, and transfer everything to the greased baking dish. Add the topping cheese, cover the dish, and refrigerate it promptly. Bake within 24 hours for the best texture.

A cold casserole needs longer in the oven than one assembled with warm sauce. At 375°F (190°C), allow roughly 35 to 45 minutes. Cover loosely with foil for the first 20 minutes if the cheese begins to brown before the center is hot, then uncover to finish baking. Check the center rather than relying only on the clock; an instant-read thermometer should register 165°F (74°C).

Take care with a refrigerated glass or ceramic dish. Some bakeware should not go directly from the refrigerator into a hot oven because a sudden temperature change can cause it to crack. Follow the manufacturer’s guidance, or assemble the casserole in an oven-safe metal pan if you plan to bake it cold. Do not leave it at room temperature for more than two hours.

Refrigerate leftovers in a covered container within two hours of baking and use them within 3 to 4 days. Reheat individual portions in the microwave or warm a covered portion in the oven until it reaches 165°F (74°C). A splash of milk stirred into a serving can loosen the sauce if it has become firm in the refrigerator.

Serving the casserole

The recipe is rich enough to serve in modest scoops. Six portions suit a meal with a lighter main dish; eight work well when there are several sides on the table. It pairs naturally with roast chicken, grilled pork, beans, or a plate of sliced tomatoes and a crisp salad.

For a mild family meal, make it exactly as written. To add heat at the table without changing the whole dish, serve hot sauce or pickled jalapeños alongside it. The casserole needs no garnish to taste complete, though chopped cilantro or scallions can add a fresh note just before serving.

The practical measure of success is simple: tender hominy held in a creamy sauce, with green chiles in each serving and no watery layer underneath. Draining the cans well, thickening the sauce before adding the hominy, and allowing the baked casserole a brief rest will get it there.