How To make Hominy Casserole

Cooking with can Hominy

Here my wife is showing how she prepares and cookes with Store Bought Can Hominy because she was not sure how to use it. Works out very well as a side dish.

Betty's Italian-Style Roasted Hominy

Betty demonstrates how to make Italian-Style Roasted Hominy. This recipe is similar to the previous video, Mexican-Style Roasted Garbanzo Beans, and is another flavorful, healthy alternative to typical snacks.

Italian-Style Roasted Hominy

3 (14.5 to 15.5-ounce) cans hominy, drained, rinsed, and patted dry with paper toweling
3 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
ground sea salt, to taste
freshly-ground peppercorns, to taste

Line a 15-inch by 10-inch by 1-inch baking pan with aluminum foil. Place rinsed and dried hominy in large bowl. Add olive oil, basil, oregano, and parsley. Grind sea salt and black peppercorns lightly over the top. Stir mixture, using a large spoon. Spoon seasoned hominy into prepared baking pan. Gently shake baking pan to evenly distribute hominy. Bake at 400 degrees (F) 40 to 50 minutes. Remove from oven and serve while hot or cool to room temperature. These are a great snack for munching on during a sports event, such as the upcoming Superbowl! --Enjoy! Love, Betty ~♥♥♥ ~

Please subscribe:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NEW Cookbook:  Betty's Kitchen Cookbook:  2013 Recipes (c) 2014

Also available:  The Betty's Kitchen Collection:  Second Edition (c) 2013

*Both can be ordered from or

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty's Website:  

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty's Kitchen:

Facebook:  

Pinterest:  

Twitter:  

Google+:  

ifood.tv:  

Roku:  

Baked Hominy With Cheese Recipe

Baked Hominy With Cheese Recipe

How to Make Hop-along Hominy with Kent Rollins

ICAN Recipe - Hominy Bake

NMSU ICAN and NMSU Dona Ana County Cooperative Extension Service present Hominy Bake, with Mari Cisneros.


Recipe adapted from Cooking Healthier with FDPIR Foods cookbook via


Hominy Bake RECIPE
Serving Size: 1/2 cup
Number of Servings: 12

Ingredients
• 2 – 15 ½ ounce cans of hominy, drained
• 1 – 10 ½ ounce can cream of mushroom soup
• 4 ounces green chile, chopped
• 1 ½ cups grated cheese

Directions
1. Preheat oven to 350 degrees.
2. Mix together hominy, undiluted soup, and chiles.
3. Place in 9x9 baking dish.
4. Layer cheese on top of hominy mixture.
5. Bake for 20 minutes.

If you have leftover hominy, storing it is simple. Hominy can be stored in
an airtight container or freezer bag in the refrigerator for about 5 days or in
the freezer for 3-4 months. To freeze hominy, drain before placing in the
container/bag, label and date it, then place in the freezer.

======

Ideas for Cooking and Nutrition (ICAN) is a NMSU Cooperative Extension Service program funded by USDA's EFNEP and SNAP-Ed grants to provide nutrition education to SNAP-eligible audiences in New Mexico.

For more information, visit or follow us on Facebook at
======

This work is funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). This institution is an equal opportunity provider. This work is delivered through New Mexico State University’s Cooperative Extension Service and College of Agricultural, Consumer, and Environmental Sciences (ACES). ACES is an engine for economic and community development in New Mexico, improving the lives of New Mexicans through academics, research, and extension programs. USDA and NMSU are equal opportunity employers and educators.

Delicious Corn Casserole // Side Dish with Tips Step by Step❤️

When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️

As an AMAZON associate I profit from qualified purchases (affiliate)

INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray

TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)

TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.



DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#cornrecipe
#casseroles
#cornbreadrecipe