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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish is a staple in our house on busy nights. Everything I need is handy in the pantry, plus everyone gobbles it up. I don't have to worry about any fussy eaters because no one complains.Shirley Burmeister, Glendale, Arizona Ingredients:
2 cups uncooked elbow macaroni |
1-1/2 teaspoons dried minced onion |
1 can (15 ounces) chili without beans |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese, divided |
Directions:
1. In a saucepan, cook macaroni in boiling water for 5 minutes. Stir in onion. Cook 1-2 minutes longer or until macaroni is tender; drain.
2. In another saucepan, combine the chili and soup; heat through. Stir in macaroni and 3/4 cup of cheese. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 servings.
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