INGREDIENTS
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1 pound bulk hot pork sausage
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6 hard-cooked eggs, sliced
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2 (15 ounce) cans yellow hominy, drained
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1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
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1 cup sour cream
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1/4 teaspoon Worcestershire sauce
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1 cup shredded Cheddar cheese
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1 cup soft bread crumbs
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3 tablespoons butter, melted
DIRECTIONS
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In a skillet, cook sausage until no longer pink; drain. Spoon into a 2-1/2-qt. ungreased baking dish. Cover with layers of eggs and hominy. Combine soup, sour cream and Worcestershire sauce; spread over hominy. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325 degrees F for 30-35 minutes or until bubbly and golden brown.
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