Hominy-And-Corn Casserole

• 3 (15 1/2-ounce) cans white hominy, drained
• 2 (11-ounce) cans white corn, drained
• 1 (4-ounce) can chopped green chiles, drained
• 1 tablespoon cornstarch
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 1/2 cups (6 ounces) shredded process American cheese
• Paprika

1. Rinse hominy, and drain well. Combine hominy and next 6 ingredients.
2. Spoon half of hominy mixture into a lightly greased 11- x 7-inch baking dish.
3. Combine shredded cheeses; sprinkle half of cheese over casserole. Spoon remaining hominy mixture over cheese.
4. Bake, covered, at 350u0b0 for 35 minutes or until thoroughly heated.
5. Sprinkle casserole with remaining cheese and paprika, and bake, uncovered, 5 minutes.

white hominy, white corn, green chiles, cornstarch, ground white pepper, salt, sour cream, shredded monterey jack cheese, american cheese, paprika

Taken from www.myrecipes.com/recipe/hominy-and-corn-casserole (may not work)