Elaine Parrish wrote:
I don't know that I have ever
> heard of a hominy casserole of any kind (We do have grits casseroles, but
> not whole kernel hominy casseroles).

Actually, I made a hominy casserole last week. It's got hominy, canned
green chiles, onion, jack cheese, and sour cream. Real rich. Goes well
with a pot of beans and a big salad. I can post the recipe if anyone's
interested. (I used 2 cans of hominy and 1 can of corn. Next time I
think I'll cut the richness by adding diced red & green peppers to it
as well.)

Hominy is also used in the Mexican (or at least mexican-style, i THINK
its authentic but want to cover myself against flames here) dish
Posole. That's a stew of hominy, chile peppers, onions, spices,and
usually pork or beef. I was quite interested when I discovered that
posole used the exact same hominy Grandma used to serve as a starch on
the side with butter. It's like tofu - it absorbs the flavors of the
stew really well. It might be an interesting ingredient in a
tomato-based soup, like a minestrone style soup.

I have cooked it once from dry. It took some presoaking and a LOT of
cooking. Think beans - a good overnight soak and 2 to 3 hours simmering
to soften. The kernels will "pop", so they're puffier than a corn
kernel but not as fluffy as popcorn.

If you're looking for tips on cooking it, try googling "cooking dried
posole". It got me a ton of links.