White Corn Hominy & Potato Casserole

Mexican White Corn Hominy & Potato Casserole



Prep Time: 25 Min

Cook Time: 1 Hr. 15 Min

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1. Starting with the sauce, begin melting the butter in a medium sized saucepot set to just below medium heat. Once melted, fold in the flour and stir vigorously until combined. Once you hear the roux start to simmer, reduce the heat to medium low and continue to stir as roux stops bubbling so intensely. Simmer on medium low for 5 minutes.

 

1. Whisk in the milk and return the heat to just below medium. Once the sauce starts to boil, (2 – 3 mins), continue stirring and reduce heat once again to medium low. Add all of the spices and salt and continue to simmer another 5 – 6 minutes until thick and spices have permeated. Remove from heat and whisk the cheese into the sauce in small batches. Set aside.

**If possible, continue with the veggie mixture as the sauce bubbles away.

1. In a large frying pan, begin melting the butter for the veggie mixture. Once melted, add the onion and bell pepper along with a good pinch of sea salt. Stir and cook 5 minutes. Add the potatoes, parsnips, cumin, garlic, chili, and another good pinch of sea salt, stir and continue to cook another 5 minutes. Add the beans, hominy, and another pinch of sea salt. Remove from heat, stir, and set aside.

 

1. Preheat oven to 425 F

 

1. Fold the veggie mixture into the cheese sauce until fully combined. Transfer the cheesy veggies to a 3qt. baking dish coated with cooking spray and sprinkle the ½ C shredded cheese over the top of the dish.

 

1. Cover and bake 40 minutes. Remove cover and continue to bake 15 -20 minutes until bubbly and lightly browned on top. Remove from oven and set onto wire cooling rack to cool for 5 minutes.

 

1. For service, enjoy a few scoops of the casserole with any variety of Mexican toppings such as salsa, cilantro, sour cream, or green onions. ENJOY!

                    Grocery List
CREAM SAUCE

• 2 Tbsp. unsalted butter
• 2 Tbsp. AP flour
• 2 ½ C 2% milk
• 1 ½ Tsp. cumin
• 1 Tsp. chili powder
• 1 Tsp. garlic powder
• 1 Tsp. onion powder
• ½ Tsp. dried oregano
• 1 ½ C monterey jack with peppers, shredded
• 1 C cheddar, shredded
• ½ Tsp. + sea salt

 
VEGGIE MIXTURE

• 1 Tbsp. unsalted butter
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 1 Parsnip, peeled and chopped
• 6 Medium sized Yellow Potatoes, chopped
• 708ml can White Corn Hominy, drained & rinsed
• 540ml can black beans, drained & rinsed
• 1 Tsp. cumin
• 1 Tsp. garlic powder
• 1 Tsp. chili powder
• sea salt

 
TOP

• ½ C shredded cheese (Monterey or cheddar)
• Green onions, cilantro, sour cream, salsa- optional garnish