There’s No Such Thing As Leftover Chili Anymore!
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There aren’t many casseroles that my husband will eat, but he loves this one. I have found that it’s even better with a can of corn and about double the cheese. I usually serve it with sour cream and hot sauce so that everyone can doctor it up however they feel necessary. I like both. There are generally not much in terms of leftovers when I make this at home, but if there are, you can bet there’s going to be a race to see who gets them first. My teenage son, aka the bottomless pit, usually gets to them first. I swear that kid is never full for longer than fifteen minutes at a time!
Check out what they are saying about this recipe over at Cravings Of A Lunatic:
“This meal is filling and utterly scrumptious. You’re going to want to double batch this one. You’re going to want to triple batch this one. Heck, I say quadruple this one and call it a day. You’ll have leftovers for the week and you can eat Chili Cornbread Casserole every single day.”
A quadruple recipe? Now, that doesn’t sound half bad!
Ingredients
4½ cups prepared Chili
1½ cups Kraft mozzarella cheese
1 package of Martha White Cornbread and Muffin Mix
½ cup milk
Instructions
Preheat oven to 425 degrees F.
Spray a casserole pan with non-stick spray. Set aside.
Pour the chili into the casserole dish. Spread out evenly.
Toss the mozzarella cheese on top of the chili.
In a medium size bowl combine the Martha White Cornbread and Muffin Mix with ½ cup milk. Stir well. Pour over top of the casserole. You don’t have to be overly careful. It will seem like it’s not enough liquid but trust me, it fluffs right up so have faith. Spread the mixture out a bit.
Place the casserole dish in the preheated oven and cook for 15 to 20 minutes, or until the top turns golden brown.
Remove from oven and slice.
Serve with a big old comfort food loving smile!
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Quick Tip: Add in a can of your favorite corn.
Thanks again to Cravings Of A Lunatic for this classically delicious recipe.