Hominy Red Pepper Casserole
*1/2 cup yellow or red Onion, Chopped
*1 Red Pepper, chopped (no substitute)
*2 tablespoons Extra Light Olive Oil, optional if you don’t use bacon grease
*Pam cooking Spray
*8 slices crispy Cooked Bacon, chopped can used pre-cooked
*2 cans 15.5 ounce cans Hominy, we used white
*1/2 cup Heavy Cream
*1/2 cup 2 percent Milk
*Sea Salt and Fresh Ground Black Pepper, to taste
*Favorite Hot Sauce, to taste, we like Frank’s
*1/2 cup Pepper Jack Cheese, freshly grated, reserve some for topping
*1/2 cup mild Cheddar, freshly grated, reserve some for topping
*1/2 cup Plain Bread Crumbs, for crunch not optional, topping
In a Skillet, cook the bacon on medium heat and remove and place cooked bacon on paper towels, drain most of the bacon grease from skillet. Add to the skillet the onions and red peppers and saute until tender. Use olive oil to saute onions and red peppers if using pre-cooked bacon.
Add to the sautéed vegetables: Chopped bacon, hominy, cream-milk, most of the grated cheese, hot sauce and salt and pepper.
In a Cooking sprayed 8-9 inch casserole dish, add the above mixture and top with remaining cheese and bread crumbs or if you prefer to leave in the cast iron skillet and bake the casserole in the oven.
In a pre-heated 375* oven bake for 20 minutes or until bubbly. Remove from the oven and allow to rest 10-15 minutes before serving.
Recipe adapted from Food Network Ree Drummond Hominy Casserole
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