Chili Casserole

• 2 (15 1/2 ounce) cans chili with beans
• 1 (16 ounce) can tomatoes
• 1 cup Bisquick
• 1 egg
• 14 cup milk
• 1 teaspoon onion salt
• 1 tablespoon cornmeal

1. Heat oven to 425*.
2. Mix chili and tomatoes in ungreased 2-quart casserole.
3. Heat in oven for 10-15 minutes while preparing topping.
4. Stir baking mix, egg, milk and onion salt; beat vigorously 1/2 minute.
5. Spoon batter over hot chili mixture; sprinkle with cornmeal.
6. Bake 25 minutes.
7. To serve, spoon into soup bowls.
8. Serve with Marinated Green Bean Salad, Milk Shakes and Orange Crunchies.

chili with beans, tomatoes, bisquick, egg, milk, onion salt, cornmeal

Taken from www.food.com/recipe/chili-casserole-342692 (may not work)