Speedy Chili-mac
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Chili, Pasta | 6 | Servings |
INGREDIENTS
| 2 | c | Uncooked elbow macaroni |
| 1 | 15 ounces chili without | |
| beans | ||
| 1 | 11-1/8 ounces condensed | |
| Italian tomato soup | ||
| 2 | 2.8 ounces each Durkee | |
| French Fried Onions | ||
| 1 | c | 4 ounces shredded Cheddar |
| cheese |
INSTRUCTIONS
Cook macaroni according to package directions; drain. In a greased 2-quart casserole dish, combine all ingredients except 1 can French Fried Onions. Bake, covered, at 350F for 30 minutes or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes, or until onions are golden. Source: Durkee French Fried Onions 2nd Edition Recipe Booklet. Posted to MM-Recipes Digest V4 #091 by Frances_M._Say@bakermck.com on 97
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Nutrition (calculated from recipe ingredients)
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Calories: 308
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 47.8mg
Sodium: 1079.2mg
Potassium: 321.5mg
Carbohydrates: 18.8g
Fiber: 5g
Sugar: 1.5g
Protein: 21.9g