Creamy Cheesy Baked Hominy Casserole
A cozy, Southern-style baked hominy casserole that’s rich, creamy, and loaded with cheese. Simple pantry ingredients, quick prep, and a bubbly golden top make this an easy, crowd-pleasing side dish or vegetarian main.
Ingredients
- 3 cans (15 oz each) white or yellow hominy drained and rinsed
- 2 cups sharp cheddar cheese shredded, divided
- 1 cup Monterey Jack or Pepper Jack cheese shredded
- 1 cup sour cream full-fat recommended
- 1 can (10.5 oz) condensed cream of mushroom soup cream of celery or cream of chicken may be substituted
- 1/2 cup milk whole or 2%
- 4 tablespoons unsalted butter melted, divided (1 tbsp for sautéing, remaining for sauce and/or topping)
- 1 small yellow onion finely diced (about 1/2 to 2/3 cup)
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon ground cumin optional
- 1/4–1/2 teaspoon crushed red pepper flakes optional, for heat
- 1/2 cup crushed buttery crackers or panko breadcrumbs such as Ritz, Town House, or plain panko
- 2 tablespoons Parmesan cheese grated
- 2 tablespoons fresh parsley or green onions chopped, optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. A ceramic or glass dish works best for even baking.
- Drain and rinse the canned hominy in a colander under cool water. Let it drain very well so excess liquid doesn’t water down the casserole. Finely dice the onion and mince the garlic.
- In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the diced onion with a pinch of salt and sauté for 4–5 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Remove from heat. (If you’re in a hurry, you can skip sautéing and add the onion and garlic directly to the casserole mixture.)
- In a large mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, remaining melted butter, salt, black pepper, smoked paprika, cumin (if using), and red pepper flakes (if using). Whisk until the mixture is smooth and pourable, about the thickness of pancake batter. Taste and adjust seasoning as needed.
- Add the well-drained hominy, sautéed onion and garlic, 1 1/2 cups of the shredded sharp cheddar cheese, and all of the Monterey Jack or Pepper Jack cheese to the bowl. Gently fold until the hominy is evenly coated and the cheese is well distributed. The mixture should look generously saucy.
- Spoon the hominy mixture into the prepared 9×13-inch baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
- In a small bowl, combine the crushed buttery crackers or panko with the grated Parmesan cheese. If desired, drizzle in about 1 teaspoon additional melted butter and toss to coat. Sprinkle this mixture evenly over the top of the casserole.
- Bake at 350°F (175°C) for 30–35 minutes, or until the casserole is bubbling around the edges and the top is lightly golden. If you’d like a deeper golden color, broil on high for 1–2 minutes at the end, watching closely so the topping does not burn.
- Remove the casserole from the oven and let it rest for about 10 minutes to set and thicken slightly, which makes it easier to scoop. Garnish with chopped fresh parsley or green onions, if using. Serve warm as a side dish or as a main dish with a salad or roasted vegetables.
Notes
Yield: about 8 servings as a side dish or 4–6 as a main. The casserole can be assembled up to 24 hours in advance; cover and refrigerate, then bake, adding 5–10 minutes to the baking time if needed. Leftovers keep covered in the refrigerator for 3–4 days and reheat well in the oven at 325°F or in the microwave. For freezer meal prep, assemble up to the topping, wrap tightly, and freeze for up to 2 months; thaw overnight, add topping, and bake. To keep the dish from being too salty, start with the listed salt amount and adjust after tasting the sauce, since the soup, cheese, and crackers all contain salt.
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