chili casserole

Name: Chili Casserole
Prep time: 15 min
Cook time: 50 min
Yield: 6
Ingredients: 2 box(es) jiffy corn muffin mix; 1/4 cup(s) sugar; 2 - eggs; 2/3 cup(s) milk; 2 cup(s) leftover chili; 1 1/2 cup(s) whole kernel corn; 2 cup(s) cheddar or co-jack shredded cheese

(1 RATING)

70 Pinches

Lisa Viviano

Battle Creek, MI

Updated on Sep 15, 2011

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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prep time 15 Min

cook time 50 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make chili casserole

Step 1

Prepare Jiffy Corn Muffin mix as directed adding the sugar (from original box recipe). Pour into greased 9" square pan.

Step 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.
Step 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.
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