2 (29 oz.) cans hominy (1 white, 1 yellow), drained
1 stick butter, divided
1 (4 oz.) can chopped green chilies
1 c. sour cream
1/4 c. milk
1 (16 oz.) mild Mexican Velveeta, divided
salt and pepper to taste

Topping:

saltine crackers
1 stick butter

In buttered casserole dish, combine hominy, butter, chilies, sour cream, milk, Velveeta, salt and pepper.

Bake at 350°F for 15 minutes. Then add cracker topping and bake 10 minutes more.

Topping: In skillet, sauté crushed cracker crumbs in butter. Add a dash of salt and sprinkle over casserole. (You can use butter in place of the butter.) A very rich side dish.