Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Uncooked elbow macaroni |
| 1 can | (15 ounces) chili without beans |
| 1 can | (11-1/8 ounces) condensed Italian tomato soup |
| 2 cans | (2.8 ounces each) Durkee French Fried Onions |
| 1 cup | (4 ounces) shredded Cheddar cheese |
Cook macaroni according to package directions; drain. In a greased 2-quart casserole dish, combine all ingredients except 1 can French Fried Onions.
Bake, covered, at 350F for 30 minutes or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes, or until onions are golden.
Source: Durkee French Fried Onions 2nd Edition Recipe Booklet. Posted to MM-Recipes Digest V4 #091 by Frances_M._Say@... on 97