Chili Casserole Recipe

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Chili Casserole

Lisa Viviano

By
@lisaviviano

Not sure where I got this recipe, from a magazine I think many years ago. It has become a family favorite. A comfort food for sure! You can use left over chili. Now that I live alone, I make chili and freeze it in 2 cup servings just so I can make this casserole.


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Serves:

6

Prep:

15 Min

Cook:

50 Min

Ingredients

2 box
jiffy corn muffin mix
1/4 c
sugar
2
eggs
2/3 c
milk
2 c
leftover chili
1 1/2 c
whole kernel corn
2 c
cheddar or co-jack shredded cheese

Directions Step-By-Step

1
Prepare Jiffy Corn Muffin mix as directed adding the sugar (from original box recipe). Pour into greased 9" square pan.
2
Pour leftover chili evenly over uncooked corn muffin batter. Spoon corn over chili.
Cook in preheated 325 degree oven for about 40 minutes or until top is golden brown and/or knife inserted into casserole comes out cleanly.
3
Sprinkle cheese evenly over casserole and return to oven for about 10 minutes until cheese is melted. Allow to set rest for about 10 minutes before serving.

About this Recipe