Oh hi. Me again.
Back with more chili. Hope you’re not tired of it yet.
Actually, scratch that—on second thought, I hope you are a little sick of plain bowls of chili. This recipe is a perfect way to transform leftovers into something new. It came together completely on a whim one night at nearly 8 PM.
For some reason this tasted so good that I even ate a bowl for breakfast the next day. I adore chili, but after several bowls in a week I needed a change. This casserole is comforting and uses up what didn’t make it into the freezer. The meat from the chili actually becomes even more tender after baking.
Okay. No more plain chili.
Cheddar Chili Cornbread Pasta Bake
Yield:
4
to 6
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Ingredients
- 1 1/2 cups uncooked whole wheat elbow noodles
- 3/4 cup freshly grated cheddar cheese
- 2 1/2 to 3 cups leftover chili
- 1 batch of your favorite cornbread
Instructions
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Preheat oven to 425°F.
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Boil water and cook pasta according to package directions, reducing the time by 1–2 minutes since the noodles will finish cooking in the oven. While the pasta boils, prepare a batch of cornbread and grate the cheese. Drain the pasta.
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Spray an 8×8 baking dish with nonstick spray. Spread the pasta in the bottom of the dish, then layer the cheddar and spoon the chili on top. Gently spread the cornbread batter over the chili with a spoon; it doesn’t need to reach the edges.
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Bake for 30–35 minutes, or until the cornbread is golden and cooked through. Lift the cornbread with a spoon to check that it’s done underneath. Serve immediately. Leftovers keep well for 3–4 days.
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Note: Baking time may vary depending on your cornbread recipe and how wet the layers underneath are. Start checking around 30 minutes and increase time if needed.
Did you make this recipe?
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I love you, carbs.