I know the title doesn’t sound glamourous and the meal itself isn’t either but it IS a good way to use up leftover Chili and it IS good, stick to your ribs comfort food! AND it is very fast and easy to make.
Serve it up with a nice salad and some fresh-baked bread!
I know you probably don’t need pictures but I took them, so why not include them!
Cook elbow noodles according to package directions. (I always put a little bit of olive oil in the water and as you can see, I find if I leave a wooden spoon in the top of the pot, nothing boils over and it keeps foam to a minimum
While noodles are cooking, dice/slice your leftover meat/sausage if you are adding any.
Drain noodles, then mix in leftover chili, leftover veggies, meat/sausage and tomatoes.
Place all in prepared baking pan (I told you it was really easy)
Remove from oven, sprinkle grated cheddar on top and return to oven for 10 minutes until cheese is browned and bubbly.
Casserole from Leftover Chili
Preparation Time (including cooking time): 1 hr. 10 min. Servings: 4 – 6
- Leftover Chili (I know…duh)
- 2 Cups of Elbow Macaroni Noodles
- 2 Cups of Diced fresh or canned tomatoes
- Any leftover vegetables you have on hand (i.e. corn, peas) (optional)
- Any leftover meat/sausage you have on hand (optional)
- 1 Cup Grated Old Cheddar
- 1 Tsp. Clubhouse (TM) Sriracha and Lime Seasoning
- Preheat oven to 350 degrees. Preheat a small casserole or roasting pan.
- Cook elbow noodles according to package directions.
- While noodles are cooking, dice/slice your leftover meat/sausage if you are adding any.
- Drain noodles, then mix in leftover chili, leftover veggies, meat/sausage and tomatoes.
- Place all in prepared baking pan (I told you it was really easy)
- Bake covered (even with just aluminum foil) for 30 minutes.