Yellow Squash & Hominy Casserole

Recipe By : Texas Home Cooking - ISBN 1-55832-059-8

2 tablespoons corn oil
1/2 medium onion
1 pound yellow squash -- chopped into cubes
2 tablespoons red bell pepper -- diced
1 jalapeno en escabeche -- plus 1 teaspoon liquid
1/4 teaspoon oregano
2 tablespoons milk
1 3/4 cups hominy, canned
3 tablespoons sour cream
1/2 cup sharp cheddar cheese -- grated
4 tablespoons corn chips -- crushed

Preheat oven to 325F. Grease a baking dish.

In a skillet, warm the oil over medium heat. Add the onion and cook it until it is well softened, but not browned, about 5 minutes. Mix in the squash and bell pepper, jalapeno, and pickling liquid, oregano, and continue cooking until the vegetables are limp. Add the milk, reduce the heat slightly, and cover the pan. Simmer the mixture 15 to 20 minutes, or until the squash is very soft. Remove the pan from the heat, and stir in the hominy and sour cream.

Layer half the vegetable mixture into the prepared baking dish, and sprinkle it with half of the cheese. Top with the remaining mixture and cheese. Sprinkle the crushed chips over the top. Bake the casserole 30 to 35 minutes, and serve it immediately.

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