Name: Southwestern Hominy Casserole (Quick)
Ingredients: 1 c Low-fat sour cream; 1 c Plain low-fat yogurt; 1/4 ts Hot pepper sauce; 1 cn (4-oz) chopped green chiles, undrained; 2 tb Flour; 1/4 ts Freshly ground black pepper; 1/2 ts Dried oregano, crushed; 1/2 ts Ground cumin; 1/3 c Sliced black olives; 2 Green onions, thinly sliced; 2 tb Cilantro, chopped; 2 cn (16-oz) yellow hominy, rinsed and drained; 1 cn (15-oz) pinto beans, rinsed and drained; 1 c Sharp cheddar cheese, grated, divided; Paprika

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains	Vegetarian	Casseroles, Vegetarian, Seattle tim	6	Servings

INGREDIENTS

1	c	Low-fat sour cream
1	c	Plain low-fat yogurt
1/4	ts	Hot pepper sauce
1	cn	(4-oz) chopped green chiles, undrained
2	tb	Flour
1/4	ts	Freshly ground black pepper
1/2	ts	Dried oregano, crushed
1/2	ts	Ground cumin
1/3	c	Sliced black olives
2		Green onions, thinly sliced
2	tb	Cilantro, chopped
2	cn	(16-oz) yellow hominy, rinsed and drained
1	cn	(15-oz) pinto beans, rinsed and drained
1	c	Sharp cheddar cheese, grated, divided
		Paprika

INSTRUCTIONS

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 1/2 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@sprintmail.com> on Apr 08, 1997

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