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Odd little casserole

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Jim Cooley

Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Tue Dec 16, 2014 8:03 pm    Post subject: Odd little casserole Reply with quote

I had a butternut squash and some white beans and didn't know what to do with them. A friend suggested succotash, which I'd never cooked before. That lead to the following creation. I think you could substitute corn for the pork just fine for a veggie version.

The layering and textures made it especially good.


3 full (bone in) inch pork chops (2 lbs.)
3 stalks celery, slice " pieces
1 red bell pepper
1 butternut squash
1 large can hominy, drained
1 large shallot
4 cloves garlic
+ lb mozzarella, cubed to quarter inch (or use shredded)
1 cup bread crumbs
quarter cup parmesan/reggiano
1 cups northern white beans, cooked soft (overnight soak and 12 minutes in pressure cooker is too much -- try 9 next time!)

Pressure cook squash in 1" cubes -- (4 minutes is too much -- relieve pressure after 4 minutes next time!)
Prep pork chops by dissecting out fat and reserve. Cut remainder into 3/4" cubes
Dice fat and fry over lo for 10-15 minutes until fat is rendered. Remove cracklings.
Add diced shallot, sweat over low for 10 minutes, add garlic, celery & bell pepper.
Sweat another 5 minutes medium.
Add diced pork (salt, pepper and ???) and mix around 10 minutes or so over medium until pork just done.
Take off flame and reserve.

Grease 9"x13" baking dish w/ olive oil or butter.
Add drained hominy.
Evenly cover with cooked squash -- mash it up a bit if too chunky.
Spread mozzarella cubes (or shredded) evenly over that.

Mix beans and pork mixture and spread evenly over mozzarella.

Cover tightly w/ foil and cook 425 for 20 minutes.
Mix coarse bread crumbs and parmesan/reggiano.

(Note: My bread crumbs are cubes of stale french bread, toasted. I Cuisinart them to make a mixture of big and small crumbs)

Uncover, spread bread crumbs and parmesan evenly over top.

Cook 350 for another 20-30 minutes.
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