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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 (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


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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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it was really good...the Bisquick mix soaks up some of the juice, so don't drain your tomatoes. And I will only cook 20 instead of 25 next time...but all in all...very good. Yes, I will make it again.... maybe even adding ground turkey?

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