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    You are in: Home / Recipes / Chili and Cornbread Casserole Recipe
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    Chili and Cornbread Casserole

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 16, 2008

      This was a very tasty meal - I will plan on making this again in the future - thank you for posting.

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    • on October 27, 2008

      Loved it! I did add a 1/2 a small onion diced and about a clove of chopped garlic to the beef. I also used two 8.5 oz packages of cornbread and spread it over top of the chili in a 9x11 pan. Put the cheese on the chili first, then the cornbread mixture. It was delicious! My kids (8 & 3) loved it. Had it leftover for lunch today and it was just as good! Will freeze single size portions of what is left for future lunch or dinner. Thank you!

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    • on June 16, 2008

      I cooked this today for the first time and it is now a new family favorite. Wow wow wow delicious. I did throw in half an onion and a tomato because it needed to be eaten and seeing as my dh is a vegetarian I used veggie crumbles instead of ground beef. Everyone loved it, it was pretty simple to cook and baked quickly. I'd give it more stars if I could!

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    • on March 02, 2008

      I did this one right down to the optional green onions, although I cut back a little on the chili powder, & it was a very OUTSTANDING casserole! I did use a mild salsa (great for us), & we still loved it! Thanks for sharing ~ It's definitely a keeper! [Tagged, made & reviewed for Please Review My Recipe cooking game]

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    Nutritional Facts for Chili and Cornbread Casserole

    Serving Size: 1 (381 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 459.4
    Calories from Fat 131
    Total Fat 14.5 g
    Saturated Fat 5.5 g
    Cholesterol 56.3 mg
    Sodium 1048.7 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 11.0 g
    Sugars 11.4 g
    Protein 28.3 g

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