Chili Casserole

CJAY's Note:

Another recipe from Strictly Thrifty. Chili and tomatoes baked under a muffin-like crust.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 6.0 bowls

• 2 (15 1/2 ounce) cans chili with beans
• 1 (16 ounce) can tomatoes
• 1 cup Bisquick
• 1 egg
• 1/4 cup milk
• 1 teaspoon onion salt
• 1 tablespoon cornmeal

Directions:

1. Heat oven to 425*. Mix chili and tomatoes in ungreased 2-quart casserole. Heat in oven for 10-15 minutes while preparing topping. Stir baking mix, egg, milk and onion salt; beat vigorously 1/2 minute. Spoon batter over hot chili mixture; sprinkle with cornmeal. Bake 25 minutes. To serve, spoon into soup bowls. Serve with Marinated Green Bean Salad, Milk Shakes and Orange Crunchies.

Reviews

[westtextazzy]

My mom used to make something like this when we kids were growing up. Rierce food at an inexpensive price. She served it in individual ramekins, so that's the way I did this. I divided the chili between six bowls, topped with raw onions, cheddar cheese and the bisquick and cornmeal topping. When they came out, we served it with chopped black olives, green chile, more onions, chopped tomatoes and sour cream. That way, all of us could figure out how we wanted it. I added a big dash of Slap Yo Mama spice (cajun) since I like the heat. Nice recipe--great kid appeal! Great for chilly winter nights. Made for football pool 2011