Southwestern hominy casserole (quick)

Yield: 6 Servings

Measure 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 \N 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
\N \N Paprika

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

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