Whenever I am struggling with what to make for dinner, and if I have some leftover chili in the fridge, this is definitely what I’m making, no questions asked. Without the leftover chili, it can be a little more timely to put this together. Usually, now that I have this recipe, I will do up a double batch of my favorite chili and just freeze the four and a half cups I need for this so I always have it on hand whenever the craving for this yummy casserole hits. Check out what they are saying about this recipe over at Cravings Of A Lunatic:
“This recipe for Easy Chili Cornbread Casserole is absolutely amazing and super quick to make.”
You can have your dinner done in no time at all when you make this chili cornbread casserole.
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: Cheddar cheese is good in this casserole as well.
Thanks again to Cravings Of A Lunatic for this fulfilling and tasty recipe.
