Recipe - Creamy Chili Bean And Hominy Casserole

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

Note: Use canned minced 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 One fourth 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
eatlf.v097.n095 by ilenewar@starnetinc.com on Apr 08, 1997