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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
Shell’s Vegetarian Chili Casserole
      10/24/04 01:40 PM

Shell’s Vegetarian Chili Casserole

(Altered from Mojave River Valley Museum Heritage Cookbook)

Chili Ingredients:
2 cans (15-1/2 oz) Vegetarian Chili
1 can (16 oz) Diced Tomatoes w/Green Chilies (do not drain)
2 tsp. Dry Onion
1 tsp. Chili Powder
¼ tsp. White Pepper
¼ tsp. Garlic Powder
¼ tsp. All Purpose Seasoning

Topping Ingredients:
1 cup Reduced Fat Bisquick
¼ cup Eggbeaters
¼ cup Soy Milk
1 tsp. Onion Salt

1-1/2 Tbsp. Cornmeal

Preheat oven to 425. Combined all ingredients listed under Chili Ingredients in a casserole dish. Cover and cook in oven 10-15 mins or until heated.

Remove casserole dish from oven, keep covered. In a medium bowl combined Topping Ingredients (except cornmeal), remove cover and drop by spoonfuls over the chili. Sprinkle with cornmeal. Bake uncovered at 425 for 25 minutes. *next time I will remove after 20 mins so the topping does not get too hard on top, but you can always soften by putting the chili over it in your bowl

*********************************
Here is the original recipe from Mojave River Valley Museum Heritage Cookbook
that Kandee edited

Chili Casserole
2 cans (15-1/2 oz) Chili
1 can (16 oz) Tomatoes
1 cup Bisquick
1 Egg
¼ cup Milk
1 tsp. Onion Salt
1 Tbsp. Cornmeal

Heat chili and tomatoes together in a casserole dish. Combine Bisquik, egg, milk, and onion salt. Spoon over chili. Sprinkle with cornmeal. Bake at 425 for 25 minutes. – Leann Benton


P.S. Thanks for the book Kandee!!

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Edited by Shell Marr (10/24/04 04:13 PM)

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Entire thread
Subject Posted by Posted on
* Shell’s Vegetarian Chili Casserole Shell Marr 10/24/04 01:40 PM
. * Re: Shell’s Vegetarian Chili Casserole Kandee   10/24/04 02:45 PM
. * Re: Shell’s Vegetarian Chili Casserole Shell Marr   10/24/04 04:13 PM
. * Re: Shell’s Vegetarian Chili Casserole atomic rose   10/24/04 02:39 PM

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