1 lb. bulk pork sausage
3/4 c. chopped celery
1/4 tsp. dried oregano
2 c. (8 oz.) Monterey Jack cheese
3/4 c. chopped onion
2 (8 oz.) cans tomato sauce
1 (15.5 oz.) golden hominy, drained

Combine sausage, onion and celery in a skillet. Cook over medium heat until sausage is browned. Stir to crumble. Drain on several thickness of paper towels. Then blot from the top with more paper towels. Return mixture to skillet, stir in tomato sauce and oregano and cook 5 minutes longer. Layer half of each hominy, sausage mixture and cheese. Repeat with remaining hominy and sausage mixture. Bake at 350 degrees for 20 minutes; sprinkle with remaining cheese and bake 5 more minutes or until cheese melts.