1 28 oz. can of hominy, drained
1/2 lb. cooked hoot owl diced (or chicken if desired)
1 10 1/2 oz. can of cream of mushroom soup
4 tbsp. milk
1/4 tsp. salt
pepper to taste
1/4 cup bread crumbs
1 tbsp. butter
Butter a casserole dish. Place a layer of hominy
in bottom, then a layer of hoot owl. Continue
layering until all hominy and hoot owl are used.
In a sauce pan heat the soup, milk, salt, and
pepper. Pour over the casserole. Sprinkle the
bread crumbs over the top, dot with butter, and
dash with paprika. Bake in 375º oven for 30
minutes. Serves 6 Prep 20-30 min.
Variations: cooked diced lean pork, or possum may
be substituted for hoot owl if desired.