Hominy-Chili Casserole
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chili, canned
with beans |
|
| 1 | can |
olives
ripe, sliced, drained and divided |
*
|
| 1 | small |
onions
finely chopped |
|
| 15 ½ | ounces |
yellow hominy
drained |
* |
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chili, canned
with beans |
|
| 1 | can |
olives
ripe, sliced, drained and divided |
*
|
| 1 | small |
onions
finely chopped |
|
| 448 | ml/g |
yellow hominy
drained |
* |
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Combine chili and half of olives; spoon into a lightly greased 1½-quart cass erole.
Top with onion and hominy, and bake at 350?F for 25 minutes.
Sprinkle with cheese and remaining olives; bake an additional 5 minutes.
