Yield: 6 Servings
|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