Free Recipe Creamy Chili Bean and Hominy Casserole
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Creamy Chili Bean and Hominy Casserole Recipe
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
Creamy Chili Bean and Hominy Casserole Preparation
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.