Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (29-oz) hominy |
| 2 cans | (4-oz) green chilies; minced |
| \N \N | Butter |
| \N \N | Sour cream |
| \N \N | Salt and pepper |
| ½ cup | Cream |
| 1½ cup | Grated Monterey Jack or Gruyere cheese |
Drain and rinse hominy. Butter a 2-½ quart casserole. Alternate layers of hominy and chilies. Dot layers with butter and sour cream. End with hominy.
Salt and pepper. Pour on cream and sprinkle with cheese. Bake at 350 for 25-30 minutes. Serves 10-12
MRS POLLY MCDONALD PURVIS
MESA, AZ
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .