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Creamy Chili Bean and Hominy Casserole
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains, Dairy
Vegetarian
Main dishes, Vegetarian, Low fat
4
Servings
INGREDIENTS
1
ts
Canola oil,
1
c
Chopped onions,
3
Cloves garlic, finely minced
3
c
Hominy, canned, rinsed and drained
2
c
Canned kidney beans, rinsed and drained
16
oz
Canned tomatoes, chopped undrained
3
oz
Tomato sauce,
1
tb
Cornmeal, or cornstarch
2 1/2
ts
Chili powder, or to taste
3/4
c
Naturally Yours® Fat Free Sour Cream,
3/4
c
Sargento Light Mexican Cheese Blend,
4
oz
Green chiles, ie Oretega canned
INSTRUCTIONS
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 1/4 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@starnetinc.com on Apr 08, 1997
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