Chili-Cornbread Casserole
Prep: 10 minutes
Bake: 45 minutes • Serves: 12
2 packages (8.5 ounces each) corn muffin mix
2 large eggs
4 cups leftover chili (from 5-Ingredient Beef Chili recipe)
1-1/2 cups frozen sweet corn, thawed
2/3 cup reduced fat milk
2 tablespoons olive oil
1-1/2 cups shredded reduced fat Cheddar cheese
2 tablespoons thinly sliced green onion
1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.
2.In large bowl, stir corn muffin mix, eggs, chili, corn, milk and oil; spread in prepared dish and bake 40 minutes, rotating once during baking. Sprinkle casserole with cheese; bake 5 minutes or until cheese is melted. Sprinkle casserole with green onion; cut into 12 pieces.
Approximate nutritional values per serving (1 piece):
363 Calories, 14g Fat (6g Saturated), 64mg Cholesterol, 788mg Sodium,
42g Carbohydrates, 3g Fiber, 10g Sugars, 8g Added Sugars, 17g Protein
Dietitian’s Dish Tip(s):
Using frozen vegetables in dishes like casseroles, soups, and stir-fries is convenient and ensures you’re getting the maximum nutritional benefit. Remember to choose varieties without added sauces or seasonings to control sodium and flavor according to your preferences.
