Grandma Mary'S Corndulata
A hearty casserole combining chili, corn chips, and cheese, baked to perfection. Perfect for casual family dinners or potlucks craving bold, comforting flavors.
Ingredients
Instructions
- Spray a large casserole dish with Pam.
- Spread a layer of chili about 2 inches deep in the dish.
- Layer with corn chips about 1 inch thick.
- Add corn from 1/4 of a can, then continue layering chili, corn chips, and corn until all ingredients are used, ending with cheese spread over the top.
- Optional: top with 1 can of French fried onions.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper in the layers. If you don't have American cheese, cheddar or a Mexican cheese blend works well as substitutes. Use thick chili to avoid a soggy bottom. You can also layer in some cooked ground beef or turkey for added protein, making this a heartier dish.
Serving Suggestions
This dish is great as a main course, especially when paired with a side salad or some fresh guacamole. You might also serve it alongside Watercress And Egg Sandwiches for a delightful contrast. For a fun twist, offer toppings like sour cream, diced onions, or olives to let guests customize their servings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but the oven will help maintain the texture of the corn chips.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Mary'S Corndulata contains roughly 370 calories, with 4g protein, 41g carbohydrates, and 22g fat. It is a good source of dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chili instead of canned?
Yes, you can use homemade chili as long as it's thick enough to layer. Just allow it to cool slightly before adding it to the casserole. This will enhance the flavor and texture, making your corndulata even more delicious.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the chili con carne with a hearty bean chili or a vegetable chili for a vegetarian option. This keeps the dish flavorful while catering to those following vegetarian recipes.
How can I make this dish ahead of time?
You can assemble the corndulata ahead of time and store it in the refrigerator, covered, for up to 24 hours before baking. Just allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).