Justin Wilson’s Hominy and Chili Casserole

Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.

We have another fantastic recipe from Mr. Justin Wilson: Hominy and Chili Casserole is a bold and comforting Cajun casserole made with tender hominy, hearty canned chili, herbs, and three cheeses—baked until bubbly and golden for a satisfying side or main dish.

This casserole recipe is easy to make, deeply satisfying, and versatile enough to serve as a main dish or a standout side at any meal. Whether you’re cooking for a crowd or looking for a cozy weeknight dinner, it’s Southern comfort food at its best.

What’s the difference between Corn and Hominy?

Hominy is a type of corn that has been processed through nixtamalization, which involves soaking dried corn kernels in an alkaline solution (like lime or lye). This process softens the tough outer hull of the corn kernel and makes it more palatable and nutritious.

What is Justin Wilson’s Hominy and Chili Casserole?

Justin drains a can of tender hominy and simmers it with green onions, bell peppers, and a splash of white wine, then combines it with no-bean chili and a blend of melty cheeses for a rich, savory bake. A sprinkle of seasoned bread crumbs on top adds just the right crunch.

———

justin wilson chili and hominy casserole 22900279-g.jpeg

Justin Wilson’s Chili and Hominy Casserole

Justin Wilson’s Hominy and Chili Casserole

Justin Wilson’s Hominy and Chili Casserole is a hearty, flavor-packed dish that combines canned ingredients for a comforting Cajun twist.

SERVINGS: 8

PREP TIME: 15 minutes

COOK TIME: 1 hour, 15 minutes

TOTAL TIME: 1 hour, 30 minutes

Ingredients

  • 1-16 oz. can of hominy, drained
  • 1 cup of green onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1/2 cup of dried parsley
  • 1 Tablespoon of Worcestershire sauce
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon garlic powder
  • 1 cup of dry white wine
  • Salt and cayenne pepper, to taste
  • 1-16 oz. can of chili without beans
  • 1 Tablespoon of olive oil
  • 1 cup grated cheddar cheese
  • 1/2 cup of grated mozzarella cheese
  • 1/4 cup grated Parmesan or Romano cheese
  • Seasoned bread crumbs

Cooking Instructions

  1. Preheat the oven to 350°F.
  2. Place the hominy, green onions, bell peppers, parsley, Worcestershire, mint, garlic powder, and wine in a medium-sized pot and cook over a medium fire, stirring, until the onions and peppers are tender.
  3. Season with salt and cayenne and cook until most of the juice is gone.
  4. Stir in the chili and pour into an olive-oil-greased casserole dish. Stir in the cheeses and top with the bread crumbs.
  5. Cook in a preheated 350°F oven until the liquid is absorbed, about one hour.

———

Justin Wilson’s videos are brought to you by Lehman’s On the Square. Cook along with Justin Wilson every Saturday at 4:30 pm ET only on RFD-TV!

Related Stories
Cheesy, shrimp-stuffed, and full o’ Cajun flavor— Justin Wilson’s Asparagus and Shrimp Casserole recipe will have you sayin’ “I’m glad to eat you, I garontee!” with every bite.
I gar-on-tee this berry cobbler’s so good, it’ll have ya grinnin’ like a possum eatin’ a sweet tater!
The yield of this recipe depends on who’s hungry for Pickled Eggs. This is Eazy Cookin’!
A down-home, one-pot wonder with a Cajun kick.
This is the basic roux. Cajuns will say that a finished roux shines. This is the only roux recipe you’ll ever need — I GARONTEE!
Fluffy, golden, and full of Southern charm—these Cajun Buttermilk Biscuits from Mr. Justin Wilson are quick to make and impossible to resist!
This classic Cajun recipe for Red Bean Soup by Justin Wilson is simple to make and absolutely delicious. You’ll love it — we garontee!
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.

LATEST STORIES BY THIS AUTHOR:

Cattle imports from Mexico remain stalled amid the New World screwworm outbreak. At the same time, Tyson closures add pressure on Nebraska producers and markets ahead of the USDA’s upcoming Cattle on Feed Report.
Georgia has regained its HPAI-free status after a swift response to October’s detection. Commissioner Tyler Harper urges producers to stay vigilant and maintain biosecurity.
While this month’s WASDE report will not include updated figures on U.S. crop size, officials say it will offer a clearer picture of crop conditions in the Southern Hemisphere.
USTR Jamieson Greer signals a narrower trade deal with China, adding more market uncertainty. The Farm Bureau also supports reviewing China’s missed trade commitments under the Phase One.
Southern producers head into 2026 with thin margins, tighter credit, and rising agronomic risks despite scattered yield improvements.
Record yields and exceptionally low BCFM strengthen U.S. corn’s competitive position in global markets.
Rural Lifestyle & Entertainment Shows
Enjoy traditional country music from modern-day troubadours The Malpass Brothers. Each episode stars the brother duo of Chris & Taylor Malpass along with a featured celebrity guest– and loads of clever humor.
FarmHER + RanchHER on RFD-TV is working to change how people perceive a farmer by sharing the stories of the women who live and lead in agriculture.
Brought to you by Gus Arrendale & Springer Mountain Farms, join dynamic bluegrass duo Dailey & Vincent as they welcome scores of fabulous bluegrass, country, and gospel music acts as special guests. Loads of laughs, your favorite guests galore, and lots of good times are guaranteed. Don’t miss all the fun!
This hour-long show explores the trains and locomotives that aided the growth of travel, further settlement, and the development of a variety of American industries and agricultural ventures.
Join popular polka performer Mollie Busta as she hosts the weekly “Mollie B Polka Party” on RFD Network! The one-hour program features the nation’s top polka bands and a wide variety of ethnic styles, recorded on location at music festivals across the country.