Hominy and Chicken Casserole

Name: Hominy and Chicken Casserole
Yield: Yield: 20 to 24 Servings.
Cuisine: United States
Ingredients: 2 cups Chicken Stock; 2 teaspoons crumbled dried oregano; 6 cans (1 pound 13 ounces each) hominy, drained (about 18 cups); 5 cups Basic Cream Sauce; 6 cups shredded chicken made from Poached Chicken Thighs; Freshly ground pepper to taste; Salt to taste, if desired; 3 cups finely chopped onions; 2 tablespoons finely minced garlic; 2 tablespoons olive oil; 1½ pounds ground beef; 5½ cups imported canned tomatoes; ½ cup tomato paste; 6 cups grated sharp Cheddar cheese (about 1½ pounds); ½ cup, more or less to taste, finely chopped, seeded fresh or canned jalapeño peppers

Preparation info

Yield:
20 to 24
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 tablespoons olive oil
3 cups finely chopped onions
2 tables

Americas
United States
Stew
Gluten-free

Method

Heat the oil in a saucepan with a capacity of approximately 6 quarts and add the onions and garlic. Cook, stirring, until wilted. Add the beef, breaking up lumps with the side of a heavy metal spoon. Cook, stirring, until meat loses its raw look.
Add the tomatoes, tomato