This weekend was perfect! We didn’t have much to do on Sunday (except grocery shopping and laundry). With Lance on the couch watching March Madness and Miles sleeping on his lap, I had plenty of time to plan ahead!
This recipe was the easiest thing I have ever made and the perfect combination of salty and sweet! Lance and I have been frequenting Trader Joe’s lately, and we sampled some Turkey Chili Casserole and had to make it.
Four cans Trader Joe’s Turkey Chili (or about 8 cups of chili of any variety).
12 oz Mexican Blend shredded cheese
Trader Joe’s Cornbread Mix (or any cornbread mix)
For the cornbread mix I needed:
1/2 cup oil
3/4 cup milk
Heat oven to 375 degrees. Pour 8 cups of chili into the bottom of a 9×11 pan. In a large mixing bowl, put all the ingredients together for the cornbread mix, then pour it on top of the chili. Sprinkle the entire package of cheese on top of the cornbread mixture. Put in the oven at 375 degrees for 35-40 minutes or until it appears golden-brown.