Mystery Solved: Chili Casserole from Kate

 My cousin had a full copy of the recipe from my Mom, so here it is.  Her copy was labeled Chili Casserole Aunt Carol but the original seems to have come from my Aunt Kate.  Thanks to everyone who helped track this down, no I will have to try it!  I'll slowly post all the different recipes here.

Chili Casserole from Kate

• 3 lbs Ground Chuck
• 2 onions, chopped
• 2 cans green chili pepper-seeded and chopped
• 2 10oz cans Hunts tomato sauce w/ bits
• 1 lg can Italian Tomatoes (chopped)
• 1 Packet of Red Star Yeast. 
• 1 1/2 cups Flour
• 2 tbsp Sugar
• 1 tsp salt
•  pinch thyme
• pinch marjoram
• pinch oregano
• 2 eggs
• 1/2 cup milk
• 1/2 cup butter + melted butter
• grated parmesan cheese

3 lbs ground chuck added to 2 chopped onions browned in skillet.  Add 2 cans green chili peppers-seeded and chopped, 2 10oz cans Hunts tomato sauce w/bits, and 1 lg can Italian Tomatoes (chopped). Simmer while making the topping.

Dissolve yeast in a sm amt of warm water*. Combine 1 pkg of Red Star yeast w/ 1 1/2 cups flour*, 2 tbsp sugar, 1 tsp salt, pinch thyme, marjoram, oregano 2 eggs and a mixture of 1/2 cup hot scalded milk and 1/2 cup butter.  Beet at medium speed for 3 minute. spoon over hot ground beef mixture.  Brush w/ melted butter and sprinkle w/ grated parmesan cheese.

Let stand in warm place for 30 minutes.  Bake at 350 degrees for 25-30 minutes.

*Red Star Yeast-Dissolve 1/4 cup warm liquid w/ 1 tsp sugar to activate yeast.  

*Corn Meal-substitute part of flour w/ corn meal (1/3 cup corn meal)