How I miss her, but I’m so grateful to know that this life is not the end and that I’ll see her again.
{MEAL IN A DISH}
Makes one 9″x13″ pan
1 lb. hamburger
1 large onion, diced
1 tsp. garlic, minced (optional)
1/2 tsp. chili powder (optional)
1 can chili with beans (15 oz.), I like Hormel
1 can corn (15 oz.), drained
3 cans (8 oz. each) tomato sauce
2 c. elbow macaroni
1 green bell pepper, insides removed, diced
2 cups shredded Cheddar or Colby Jack cheese, divided
Cook macaroni according to package directions. Drain and set aside.
In a large skillet over the stovetop, cook hamburger , crumbling, with onion, green pepper, and garlic, until no longer pink. Drain grease.
Stir chili, corn, tomato sauce, macaroni, and 1 cup shredded cheese with the cooked hamburger mixture. Pour into a lightly greased 9″x13″ casserole dish. Bake at 350 degrees Fahrenheit, covered with foil, for approximately 20 minutes. Remove from oven, remove the foil, sprinkle with remaining 1 cup of cheese (or more), and return to the oven for 10 minutes, or until casserole is bubbly and hot.
**I’ve listed certain ingredients as optional. These are the ones I added because I’m big on flavor, but the dish can certainly stand on its own without them. You can always taste the mixture before pouring it into the casserole dish and judge whether you’d like to add the chili powder. I didn’t add the chili powder but then my husband and I drizzled hot sauce over our portions before enjoying it and it was perfection! Alternatively, you can sub in a can of hot chili with beans, if everyone is ok with a little heat.
I hope you enjoy this dish! My family loved it and we inhaled the yummy leftovers for a few evenings afterwards, too. Hooray for not having to cook every night of the week!
Do have a ? about your recipe here.
Do you not have to cook and drain the elbow macaroni first before adding to the rest of the ingredients?