Cheesy Green Chile Hominy Casserole (Easy Texas Thanksgiving Side Dish)

Why you’ll love it

• Creamy and cheesy: chewy hominy in a rich, tangy sauce with two kinds of melted cheese.
• Budget-friendly: canned hominy and green chiles make a big pan for very little money.
• Make-ahead friendly: assemble it the day before and bake when you need it.

Quick facts

Ingredients

For the casserole

• 2 cans (29 oz / 822 g each) white or yellow hominy, drained and rinsed (about 6 cups)
• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 oz (113 g) cream cheese, softened and cut into pieces
• 1 cup (240 g) sour cream
• 1/2 cup (120 ml) whole milk
• 2 cans (4 oz / 113 g each) diced mild green chiles, undrained
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups (8 oz / 225 g) shredded Monterey Jack or pepper Jack cheese, divided
• 1 cup (4 oz / 113 g) shredded sharp cheddar cheese, divided

For the topping

• 1/2 cup (30 g) coarsely crushed tortilla chips (optional, for crunch)
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh cilantro or parsley
• 1 pinch smoked paprika

Step-by-step method

1. Prepare the oven and dish. Heat the oven to 350°F (175°C) and butter a 9 x 13-inch (23 x 33 cm) baking dish or a 3-quart (3 L) casserole.

2. Cook the onion. Melt the butter in a large skillet over medium heat. Add the onion and cook 5 to 6 minutes, stirring, until soft and lightly golden. Add the garlic and cook 1 minute, until fragrant.

3. Make the creamy sauce. Turn the heat to low, add the cream cheese and stir 1 to 2 minutes until melted and smooth. Remove from the heat and stir in the sour cream, milk, green chiles with their liquid, cumin, chili powder, salt and pepper.

4. Combine. Pat the rinsed hominy dry with a towel and place it in a large bowl. Add the sauce, 1 1/2 cups of the Monterey Jack and 1/2 cup of the cheddar and stir until evenly coated.

5. Top. Spread the mixture in the prepared dish. Sprinkle with the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar, then the crushed tortilla chips, if using, and a pinch of smoked paprika.

6. Bake. Bake uncovered 30 to 35 minutes, until bubbling around the edges and the cheese is melted with golden spots.

7. Rest and serve. Let the casserole rest 10 minutes so the sauce thickens slightly. Sprinkle with the green onions and cilantro and serve warm.

How to know it is done

The casserole is done when the sauce is bubbling steadily around the edges, the center is hot all the way through, about 165°F (74°C) on an instant-read thermometer, and the cheese on top is fully melted with light golden-brown spots. When you scoop into it, the hominy should be coated in a thick, creamy sauce rather than a runny one; it thickens even more as it rests.

Tips for the best result

• Rinse the hominy well to remove the starchy canning liquid, then dry it so the casserole is not watery.
• Soften the cream cheese first; it melts smoothly into the sauce without lumps.
• Shred your own cheese from a block; it melts creamier than pre-shredded cheese.
• Use pepper Jack and a diced jalapeño if your family likes more heat.
• Add the tortilla chips just before baking so they stay crisp.

Variations and substitutions

• With bacon or chorizo: stir in 6 slices crumbled cooked bacon or 8 oz (225 g) browned Mexican chorizo; it will no longer be vegetarian.
• Spicier: add 1 to 2 diced jalapeños with the onion and use pepper Jack cheese.
• With corn and hominy: replace 1 can of hominy with 2 cups (280 g) frozen corn kernels, thawed.
• Lighter: use light sour cream and Neufchâtel cheese, and reduce the cheese to 2 cups total.
• Slow cooker: combine everything except the topping in a greased slow cooker and cook on low 3 hours; top with the cheese for the last 20 minutes.
• Half batch: halve all the ingredients and bake in an 8 x 8-inch (20 x 20 cm) dish for 25 to 30 minutes.

Make ahead

Assemble the casserole through step 5, leaving off the tortilla chips, cover it tightly and refrigerate up to 1 day. Let it sit at room temperature for 20 minutes while the oven heats, add the chips and bake 40 to 45 minutes, until hot and bubbly in the center. This is a great way to free up oven space and time on Thanksgiving.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat the dish covered with foil in a 350°F (175°C) oven for 15 to 20 minutes. You can freeze the baked casserole, well wrapped, for up to 2 months; thaw it overnight in the refrigerator before reheating. The sauce may look slightly less smooth after freezing, but it tastes just as good.