| Author | Thread |
|---|
|
Posts: 337
Registered:
February 2004
|
|
Chili Pasta Casserole
|
Mon, 09 February 2004 00:31
|
 |
1 lb. lean ground beef
1 medium onion, chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 can (15 oz) vegetarian chili with beans
1 can (14 1/2 oz) Italian style stewed tomatoes, undrained
1 1/2 cups shredded low fat sharp cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
8 oz. cooked pasta
|
|
|
Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until
no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and garlic powder.
Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese.
To Freeze: Freeze in oven ready container.
To Reheat: Defrost. Cook for 30 minutes at 350 degrees, or until hot and bubbly. Triple time from frozen.
|
[Updated on: Sat, 28 February 2004 23:31] by Moderator
|
|
|
|
Posts: 213
Registered:
February 2004
|
 Re: Chili Pasta Casserole
|
Fri, 24 June 2005 18:27
|
|
|
It was too bland...would be better w/ more flavor.
|
|
|
) 1 Vote(s)
