RCI-ND.006.0018.001
Chili Mac Casserole
Chili without Beans, Canned by the US Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultybeginner
Ingredients
- ¾ cup
- 1 unit
- 1 unit
- (15 oz) can chili without beans1 unit
Method
1
Preheat oven to 350°F. Bring a large pot of salted water to a boil.
2
Add elbow macaroni to boiling water and cook according to package directions until al dente, about 8 minutes.
3
Drain the cooked macaroni and set aside.
4
In a large mixing bowl, combine the drained macaroni, canned chili, tomato sauce, and whole kernel corn (with its liquid).
2 minutes
5
Stir the mixture until all ingredients are evenly distributed and well combined.
6
Pour the chili mac mixture into a greased 9x13 inch baking dish, spreading it in an even layer.
7
Bake at 350°F for 15 minutes until the casserole is heated through and beginning to bubble at the edges.
15 minutes
8
Remove from oven and let rest for 2 minutes before serving into bowls or onto plates.