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chili casserole

(1 rating)
lisaviviano avatar
Recipe by
Lisa Viviano
@lisaviviano
Battle Creek, MI

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.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 50 Min

Ingredients For chili casserole

  • 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

How To Make chili casserole

  • 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.
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