Chili Casserole

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

• Ready In: 40 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 2 (15 1/2ounce) 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.