Chili Casserole

From: Blueberry

On Oct 8, 2009

Easy and pretty good. I did make a few changes and will make another next time. This time I used chili-ready tomatoes instead of stewed tomatoes. I used a can of chili beans, juice and all, in place of the kidney beans. At first I cut down a little on the chili powder since there was extra flavor in the tomatoes and beans, but after simmering a few minutes I decided that it needed the full amount of chili powder after all. I also added a bit of cumin since I read others had done that. The flavor was great. The one thing my family complained about was the pasta. I put in more than called for, but next time I will add even more. Even so, they ate it all. No leftovers. I'll make again.

From: bmcnichol

On Jul 8, 2008

My family really enjoyed this. I followed this exactly as written other then I used a can of crushed tomatoes instead of stewed tomatoes as that is what I had. This had the perfect spice for us. I topped each serving with cheddar cheese. This made for a quick weeknight meal. We will be making again.

From: Mike McCartney

On Nov 5, 2005

Very good recipe. As said, it was very quick and easy to make. The only things I did differently was to use 1 1/2 lbs of meat, 2 pints of canned kidney beans, and bake it in a 350° over for 20 minutes after placing in a casserole dish and covering with shredded cheddar. Adding this to may recipe rotation. Thanks.

From: Annalisa

On Mar 18, 2003

My family and I thought this casserole was delicious. It used very simple ingredients that I keep on hand all the time. I added 1/4 t. ground cumin. A great easy no-fuss but yummy dinner. Thanks.