Chili Casserole Recipe

Chili Casserole Recipe photo by Taste of Home

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Sometimes I'll add canned or frozen corn to this hearty casserole to give it more color.—Rhonda Hogan, Eugene, Oregon

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Chili Casserole Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked noodles

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 274 calories, 7 g fat (3 g saturated fat), 49 mg cholesterol, 722 mg sodium, 31 g carbohydrate, 5 g fiber, 22 g protein.

Originally published as Chili Casserole in Country Woman January/February 1997, p37