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Chili Casserole Recipe

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This recipe for Chili Casserole, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Graves
Added: Sunday, July 20, 2008


1/2 - 1 bag of elbow macaroni, slightly cooked
1 lb. ground chuck or sirloin
1 chopped onion
1/2 chopped bell pepper
2 stalks celery, chopped
1 can tomatoes
1 can tomato soup
1 small can corn
3 green onions, chopped
Salt and pepper to taste
1 tbsp chili powder
1/2 lb American cheese or cheddar cheese

Brown meat and drain. Add onions, bell pepper, celery and cook until onions are slightly clear. Add tomatoes with juice and soups. Simmer 10-15 minutes. Add corn, green onions. Simmer 2-3 minutes. Grease with butter lightly a 9X13 casserole. Stir mixture in elbow macaroni. Pour in pan. Sprinkle with cheese. Bake 350 for 35-45 minutes.




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