Okay, I know what you’re thinking. Leftover Chili Casserole?? That sounds like a Monday night meal gone wrong!
Hear me out. There are three important things you must know about this dish:
Easy, Delicious, Easy.
I made a huge crock-pot of chili about three weeks ago. We ate a good portion of it that week, but I froze three containers of it to eat later. This week my husband thawed one of those containers in the fridge and there were about two good cups of chili left. Instead of stewing (no pun intended) about what to make for Sunday dinner, I decided to throw the leftover chili in a pan and make a casserole out of it. Why not?
Here’s the truly easy recipe. Keep scrolling past the recipe for fun variation ideas!
2-3 cups leftover chili
1/2 c. shredded cheddar cheese
1/4 c. shredded mozzarella cheese
1 1/2 c. baking mix
3/4 c. milk
Salt and Pepper to taste
Preheat oven to 350 degrees F.
Grease an 8X8 in. baking pan. Pour leftover chili in pan.
Sprinkle cheese over chili, leaving about a Tablespoon for the top of casserole. Mix enough milk into however much baking mix you think you need to cover the top of the chili (The measurements above are estimated.)
Stir milk/baking mix until it is well-combined and slightly lumpy. Spoon generously over chili and cheese. Top baking mix layer with salt, pepper and remaining cheese. Bake for 30 minutes.