Biscuit-Topped Chili Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Dennison's. We really enjoy this quick and simple recipe made with canned chili and refrigerated biscuits. Good fall or winter dish. Ingredients:
1 (40 ounce) can dennison's chili con carne with beans |
1 tablespoon finely chopped hot pepper |
3 tablespoons parmesan cheese |
1 (8 ounce) package refrigerated biscuits (such as pillsbury) |
2 tablespoons melted butter or 2 tablespoons margarine |
1/3 cup yellow cornmeal |
Directions:
1. Combine chili, peppers and Parmesan cheese. Bring to a boil; put into a casserole.
2. Bake, uncovered, in 400F oven for 10 minutes.
3. Dip both sides of biscuits in butter, then in cornmeal.
4. Place on top of hot casserole.
5. Bake 15-20 minutes longer or until biscuits are golden.
6. Serves 6.
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