Spanish-Style Hominy

So this is the second time or so that I've made a recipe from this WeightWatchers cookbook I have and the servings and points didn't come out like they anticipated. I entered the recipe and the number of servings into the recipe builder and found the new point value.

Hominy is dried corn that has had its outer hull and inner germ removed by soaking in lye or soda. When cooked it plumps up into delicious, juicy kernels. Though hominy is usually breakfast fare down South (it can also be ground into grits – another Southern staple) or made into porridge in Mexico (where its called posole), it makes a delicious casserole, too.

MAKES 6 SERVINGS (I got 7 servings 2/3rds cup each)

3 cups drained canned golden hominy
1 green bell pepper, seeded and finely chopped
1 cup sliced mushrooms
2 onions, finely chopped
1 (8-oz) can tomato sauce
½ cup tomato paste
2 ½ teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
¾ cup shredded reduced-fat Monterey Jack cheese
¾ cup shredded reduced-fat sharp cheddar cheese

Preheat the oven to 350ºF; spray a 2-quart casserole with nonstick spray. In the casserole, combine the hominy, bell pepper, mushrooms, onions, tomato sauce, tomato paste, chili powder, cumin, and pepper; sprinkle with the Monterey Jack and cheddar. Bake until the cheeses are bubbling, about 30 minutes.
Per serving (1/6 of casserole - this is too vague for me - I measured out 2/3 cup servings): 196 Cal, 6 g Fat, 3 g Sat Fat, 0 g Trans Fat, 20 mg Chol, 789 mg Sod, 24 g Carb, 5 g Fib, 11 g Prot, 285 mg Calc.
Points value: 4 (with 7 servings typed into the recipe builder on weightwatchers.com is 2)