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June's Chili, Cheese, Cornbread Casserole

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 3 cans (15 1/2 oz. each) chili (1 can without beans, 2 cans with beans)
  • 2 cups Kraft Mexican Blend Cheese (save 1 cup for topping)
  • 1 cup Breakstone Sour Cream (optional see note)
  • 1 medium chopped onion (optional)
  • 2 pkg. cornbread mix
make it
Mix chili and 1 cup of cheese, and spread in a 13" by 9" baking pan. If using sour cream, spread over chili. Spread chopped onions if desired over chili or sour cream mixture.

Make cornbread according to package directions. Spread cornbread over chili and top with remaining cheese.

Bake in a 350 degrees F oven until cornbread is golden brown, about 30 minutes, or until a toothpick comes out clean.
Notes
Average Rating  (1)
Rated  by Alyson0316 on 4/4/2005 My husband and I loved this! I have loved cornbread and chili all my life, so it was a perfect fit! One thing I would add for my husband and I is a little salsa in the chili mixture and more cheese!!!
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