Back when I was a latch key kid I was supposed to go home after school, lock the door, do my chores and homework and then start dinner. Dinners were mainly casseroles and a pre-planned set of recipes at that. One of those recipes was my great aunt Louise's Chili Hominy Bake. I recently ran across that recipe and it drudged up memories - some good, some not so good. You see I can't stand kidney beans or black olives and I hated hominy - or so I thought. I did love the overall flavor, but since I didn't like the parts I decided to rework them to make a better whole!
1 pound ground beef
1/2 cup chopped onion
1 pound can chili with beans (2 cups)
1 tablespoon chili powder
1 can cream of chicken soup
1 can yellow hominy, drained (2 1/2 cups)
2 tablespoons sliced ripe olives
1/2 cup shredded American cheese
- Cook ground beef and onion until browned.
- Stir in other ingredients except cheese.
- Put in casserole.
- Cover and bake in medium oven for 25 minutes.
- Sprinkle cheese over top, continue baking uncovered 5 minutes more.
- Good re-heated.
1 1/2 pounds ground beef
1 Vidalia onion, chopped
2 cloves garlic, minced
1 packet Williams Chili seasoning
1 can Rotel tomatoes with green chiles, drained, but save the juice
1 can cream of celery soup
1 large can hominy, drained & chopped small
1/2 cup shredded cheddar cheese
salt & pepper to taste
- Cook ground beef, garlic and onion until browned.
- Add in the chili seasoning mix and tomato juice.
- Cook until well blended and juice is absorbed.
- Chop hominy smaller.
- Stir together the soup, tomatoes and chiles, hominy until well blended.
- Stir together the soup mixture and beef mixture until well blended.
- Put in greased casserole.
- Sprinkle cheese over top, continue baking uncovered 25-30 minutes more.
- Good re-heated.