Chili Casserole

This is a great way to use leftover chili, or if you need a quick weeknight meal, the canned version will do all right as well.

Chili Casserole

2.5-3 cups leftover or canned chili (leftover chili always tastes better after a couple days anyway!)
2 cups peeled & diced potatoes
1/4 cup reduced fat sour cream
2 T. butter, melted
1/2 cup whole kernel corn
1 cup shredded cheddar

Mix together potatoes, melted butter and sour cream.  Pour in the bottom of a 2-qt baking dish (I used a 7x11).  Bake at 400 degrees for 25 minutes.  Sprinkle corn on top, then pour/spread chili over the potatoes & corn.  Bake 20 more minutes.  Top with cheese and bake another 10 minutes until melted and bubbly.

Enjoy!