Chili Casserole Recipes

CHILI CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.

CHILI MAC CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

CHILI AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
• Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.

WESTERN CHILI CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in chili and 1/2 cup corn chips. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle remaining chips around edge of dish; fill center with cheese. Bake, uncovered, at 350° for 10 minutes or until heated through.

CHILI MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
• Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
• Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
• Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CHILI CASSEROLE

Steps:

• Pre-heat oven to 375°.
• Heat chili in a pot first.
• Put layer of crushed corn chips on bottom of roasting pan.
• Pour chili over corn chips.
• Cover with grated cheddar cheese.
• Place in oven until cheese has melted.
• Serve with hot dogs - hamburgers.
• Dollops of sour cream on chili optional.
• Kids like it just by itself, especially if you pour just chili in a Frito Corn Chip bag topped with sour cream.

CHILI CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 20 minutes, or until heated through.

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

CHILI CASSEROLE WITH CORNBREAD

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
• Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.)
• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving.

CHILI CHEESE CASSEROLE RECIPE BY TASTY

Steps:

• In a bowl, add the chili and tomato sauce and stir to combine.
• Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
• Repeat until all ingredients are used, making sure the top layer is cheese.
• Cover and refrigerate for at least 3 hours, up to overnight.
• Preheat oven to 350˚F (180˚C).
• Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
• Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
• Bake for 30-40 minutes, or until cheese is melted.
• Cut and serve.
• Enjoy!

CHICKEN CHILI CASSEROLE

Steps:

• In large stockpot or Dutch oven, heat the oil over medium heat.
• Add the onion, garlic, chili powder, cumin and oregano.
• Saute for 3 minutes, or until the garlic is fragrant.
• Add the cornmeal, stirring for about 2 minutes.
• Slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
• Add the chicken, corn, beans, salt and pepper.
• Simmer, uncovered, for 30 minutes.
• Stir frequently to prevent sticking.
• Lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
• Spoon the chili over the chips and sprinkle with cheeses.
• If making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
• The day before serving, move the chili to the refrigerator and let thaw overnight.
• When ready to serve, preheat the oven to 350 degrees F.
• Let the chili sit at room temperature for 30 minutes.
• Bake the chili, covered, for 20 minutes.
• Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
• Serve immediately.

CHILI RELLENO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.