Southwestern hominy casserole (quick)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Low-fat sour cream |
| 1 | cup | Plain low-fat yogurt |
| ¼ | teaspoon | Hot pepper sauce |
| 1 | can | (4-oz) chopped green chiles, undrained |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Dried oregano, crushed |
| ½ | teaspoon | Ground cumin |
| ⅓ | cup | Sliced black olives |
| 2 | Green onions, thinly sliced | |
| 2 | tablespoons | Cilantro, chopped |
| 2 | cans | (16-oz) yellow hominy, rinsed and drained |
| 1 | can | (15-oz) pinto beans, rinsed and drained |
| 1 | cup | Sharp cheddar cheese, grated, divided |
| Paprika | ||
Directions
1. Stir together sour cream, yogurt, hot pepper sauce, chilies, 2 tablespoons flour, pepper, oregano, cumin, olives, green onions and cilantro.
2. Stir in the drained hominy and pinto beans; then add ½ cup cheddar cheese.
3. Transfer to a casserole dish, such as a 9-inch baking dish. Spread the remaining cheddar on top and sprinkle lightly with paprika. Bake in a preheated 350-degree oven 30 minutes, or until bubbly around the edges.
>From "Jim Fobel's Casseroles." Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #558 by Rooby <MsRooby@...> on Apr 08, 1997