Casserole from Leftover Chili

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!

Sandie


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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.

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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)

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Remove from oven, sprinkle grated cheddar on top and return to oven for 10 minutes until cheese is browned and bubbly.

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Casserole from Leftover Chili

Preparation Time (including cooking time): 1 hr. 10 min.  Servings: 4 –  6

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees. Preheat a small casserole or roasting pan.
  2. Cook elbow noodles according to package directions.
  3. While noodles are cooking, dice/slice your leftover meat/sausage if you are adding any.
  4. Drain noodles, then mix in leftover chili, leftover veggies, meat/sausage and tomatoes.
  5. Place all in prepared baking pan (I told you it was really easy)
  6. Bake covered (even with just aluminum foil) for 30 minutes.
  7.   Enjoy!

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