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Hominy Sausage Casserole

(6 Votes)
1 Hr

These ingredients team up for a great potluck dish! This cozy casserole recipe is sure to be a hit at any gathering, especially during the holiday season. That ooey gooey combination of cheese and sausage makes for a hearty dish that'll surely put a smile on everyone's faces.

What You'll Need

  • 1 (16-ounce) package hot pork sausage
  • 1 (15½-ounce) can white hominy, drained
  • 1 (15½-ounce) can yellow hominy, drained
  • 1 1/2 cups cups shredded sharp Cheddar cheese, divided
  • 1 (2-ounce) jar chopped pimiento, drained
  • 1 small onion, finely chopped
  • 4 eggs
  • 1 tablespoon chopped fresh parsley

What to Do

  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine sausage, white and yellow hominy, 1/2 cup cheese, pimiento, onion, eggs, and parsley; mix well.
  3. Spoon into an baking dish. Sprinkle remaining 1 cup cheese evenly over top of casserole.
  4. Bake 50 to 55 minutes, or until sausage is cooked through and cheese is golden. Cut and serve.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Try jimmy dean sausage. Either mild or hot... look by the bacon in your store

why oh why cant we see a picture of the finished dish????????? As you can see from the previous comments, we don't know what kind of sausage to use! I guess I will try breakfast sausage links.

I am going to try it with ground hot Italian sausage, crumbled, since I love it. I find Johnsonsville not as greasy, Weis store brand is also one I use. Either will do, Love Hominy , always have it on hand as well as the sausage. Will fine dice up a fresh sweet red pepper and use that instead of pimento since I never buy pimento. I am going to add some fresh garlic too. Love spice! Can't wait to try it. I have a feeling this will be a five! If you want to watch the fat, then maybe partially cook the sausage and drain it, pat with paper towel. Then use as recommended. Or why not ground turkey or chicken?

I think because it isn't cooked sausage in the casserole it is sausage links, or horseshoe of sausage. So I will slice it medium thin and add it to the other ingredients. I just can't see putting ground sausage in a casserole. Mainly because it is so greasy when cooked.

Is the pork sausage ground sausage or stuffed into casings? Do you chop or cumble it up or just dump it in whole or what?

I'm assuming ground sausage. That's what I will use!


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