Feasley's Recipes

Chili Welsh Casserole

main~55 minfrom the kitchen of Recipe from the kitchen of [no name written in]Phoebe Butler’s recipe box

canned chili · welsh rarebit · worcestershire sauce · flour · baking powder · salt · cornmeal · heavy cream · dill weed

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10 min active · 55 min total · Serves 6 (times estimated)

Ingredients

  • 2½ lbs Hormel Chili (canned)
  • 10 oz frozen Welsh Rarebit
  • 1 tablespoon Worcestershire sauce
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup cornmeal
  • 1⅔ cups heavy cream
  • ½ teaspoon dill weed

Steps

  1. Combine the chili, frozen Welsh rarebit, and Worcestershire sauce in a 3-quart casserole dish.
  2. Bake at 425°F for 10 minutes.
  3. Meanwhile, combine the flour, baking powder, salt, and cornmeal in a small mixing bowl.
  4. Add the heavy cream and dill weed to the dry ingredients. Stir until just moistened.
  5. Remove the casserole from the oven and stir.
  6. Drop the batter by tablespoonfuls around the edge of the casserole.
  7. Return to the oven and bake for 30–35 minutes longer, until the topping is cooked through.