Creamy chili bean and hominy casserole

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Canola oil,
1 cup Chopped onions,
3 Cloves garlic, finely minced
3 cups Hominy, canned, rinsed and drained
2 cups Canned kidney beans, rinsed and drained
16 ounces Canned tomatoes, chopped undrained
3 ounces Tomato sauce,
1 tablespoon Cornmeal, or cornstarch
2½ teaspoon Chili powder, or to taste
¾ cup Naturally Yours® Fat Free Sour Cream,
¾ cup Sargento Light Mexican Cheese Blend,
4 ounces Green chiles, ie Oretega canned

Directions

Note: Use canned diced tomatoes for this dish, if available. If using whole canned tomatoes, break up into pieces.

Preheat oven to 350°. Lightly oil a 2 quart casserole or spray with vegetable cooking spray.

Spray a large nonstick or cast iron skillet with vegetable cooking spray.

Add a teaspoon of canola oil and heat over medium heat. Add onions and garlic. Cook, stirring frequently, 3 minutes. Add the beans and hominy; stir to combine well. Cook briefly. Add the tomatoes and tomato sauce to skillet, reserving ¼ cup of the liquid. Dissolve the cornstarch in the reserved liquid and add to the skillet. Add the chili powder to taste. Add salt and pepper; adjust seasonings. Mix well.

Turn out into the prepared casserole dish. Bake, covered, for 25 - 30 minutes. Uncover, sprinkle with cheese and bake for 10 - 15 minutes more, or until cheese is melted and bubbly.

Inspired by the Chili Hominy Casserole recipe found in _The Meatless Gourmet Easy Lowfat Favorites_ by Bobbie Hinman. This recipe devised by Ilene Warfield. ‹‹‹‹‹

Per serving: 332 Calories; 4g Fat (12% calories from fat); 14g Protein; 57g Carbohydrate; 2mg Cholesterol; 1133mg Sodium Posted to Digest eat-lf.v097.n095 by ilenewar@... on Apr 08, 1997

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