Speedy chili-mac

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

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