- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 66 mg
- Sodium
- 962 mg
- Level: Easy
- Total: 1 hr 5 min (includes resting time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 66 mg
- Sodium
- 962 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
- In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
- Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
