Southwestern Hominy Casserole - cooking recipe

Ingredients

1 cup low-fat plain yogurt
1/2 cup sour cream
1/2 teaspoon hot pepper sauce
4 ounces mild green chilies, drained and chopped
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
32 ounces yellow hominy (or a combination) or 32 ounces white hominy, rinsed and drained (or a combination)
16 ounces pink beans, rinsed and drained (or substitute kidney beans, black beans, or pinto beans)
1/2 cup sharp cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1/2 teaspoon sweet paprika
cilantro, chopped
scallion, sliced

Preparation

Preheat the oven, and prepare the casserole or gratin dish by oiling.
In a large bowl, stir together the yogurt, sour cream, and hot pepper sauce.
Add the chilies, flour, salt, oregano, cumin, and pepper.
Stir to combine.
Stir in the hominy and beans.
Toss together both cheeses and stir half of it into the mixture.
Turn into the prepared casserole and sprinkle with the remaining cheese and the paprika.
Bake for 35 or 40 minutes, or until lightly browned and bubbly around the edges.
Serve hot. Top with cilantro and scallions if desired.
To reheat, cover the casserole with aluminum foil.
If at room temperature, reheat at 325 for about 30 minutes.
If cold, add 10 to 15 minutes.