Two-corn Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 24 ounces frozen corn, whole kernel
• 45 ounces hominy, drained and rinsed, divided
• 1/2 teaspoon black pepper, freshly milled
• 1/2 teaspoon salt
• 12 tablespoons diced green chilies (divided)
• 12 tablespoons sour cream (divided)
• 1 1/2 cups monterey jack cheese (shredded, divided)
• 9 tablespoons butter (softened and divided)
• cooking spray
• 1 teaspoon dried chervil

Recipe

• 1 spray a tall-sided casserole dish with cooking spray. layer in 1/3 of the hominy and then 1/3 of the corn. (note: you can use canned corn -- just drain it but don't rinse it). sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies. next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese. finally, dot this layer with 3 tablespoons of the butter.
• 2 make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour creme and 3 tablespoons of the butter, (but no cheese or seasonings).
• 3 make a final layer of remaining hominy, corn, chilies, sour creme, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. garnish the top by sprinkling on the chervil.
• 4 bake the casserole, uncovered, in a pre-heated 350-degree f. oven for 40 minutes. allow it to stand for just a few minutes prior to serving.