"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chili Pie Casserole Recipe

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This recipe for Chili Pie Casserole, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Beth Pugh
Added: Tuesday, June 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - box of Jiffy Corn bread mix
1 can of Chili
1 c. graded cheddar cheese
4 eggs
3 c. milk

Directions:
Directions:
Bake the corn bread as directed on box. When cooled, remove from pan and slice horizontally in half. Crumble one layer into greased 11x7 1/2x1 3/4 pan. Cut second layer into 9 equal squares, then each square into triangles, reserve. Spread crumbled layer with chili, sprinkle with 1/2 c. cheese, then arrange triangles over all. Combine slightly beaten eggs and milk, pour over cornbread, sprinkle with remaining cheese. Cover and chill at least 1 hour or overnight. Bake uncovered at 375 for 45 minutes or until puffed and golden.

 

 

 

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