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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
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.

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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!! You're very welcome Shell. (And thank you for the link to the book!) The contributor of this recipe will be happy to see it on the net. BTW, how did your adaptation come out? Kandee

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