- 1 pound bulk hot pork sausage
- 6 hard-cooked eggs, sliced
- 2 (15 ounce) cans yellow hominy, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/4 teaspoon Worcestershire sauce
- 1 cup shredded Cheddar cheese
- 1 cup soft bread crumbs
- 3 tablespoons butter, melted
- 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.