Someone expressed a desire for my recipe for Chili Casserole.

Last month when it got really cold here as well as a good portion of the US, I wanted to make chili, but not any kind of chili, a chili casserole. I didn’t even know if there was a recipe for it. Low and behold, there is. However, not in the way I wanted to make mine. So, with recipes printed off, I gleaned from a couple of them and came up with my recipe for Chili Casserole.

Chili Casserole

1. 1 Pound Ground Beef
2. 1/2 box Gluten-Free Pasta. (You can use regular pasta. I did the first time, not yesterday)
3. 1 Large Onion
4. 9 Tomatoes
5. 1 can Kidney Beans
6. 1 can Chili Beans
7. Shredded Cheese
8. Spices: To Taste
9. Chili Powder
10. Garlic and Herb – Mrs. Dash
11. Ground Cumin

Set oven to 350

In a large skillet brown ground beef, chopped onion, add kidney beans and chili beans. Add pasta, do not cook first. Add spices to taste.

In a food processor chop four tomatoes and the large onion. (I have a Ninja Professional Processor) If you have a processor that chops three times and quits, chop twice. Add tomatoes and onions to mixture. (You can also chop the onion by hand and add it with the rest of the ingredients before you do the tomatoes.) In the food processor puree the other five tomatoes for your sauce.

Add chili to a large casserole dish. Cover with shredded cheese. Place in oven for 30 minutes.

Prep time – 30 minutes

Bake time – 30 minutes.

Eat and enjoy. My friend gave this recipe a 5 star.

I used fresh tomatoes because I need to stay away from as much salt as possible. Canned tomatoes and sauce is loaded with sodium. It’s also the reason I use Mrs. Dash. You will find this to have a lot less sodium than most recipes with the fresh tomatoes.

I shared this with my best friends here last night. I still have plenty of leftovers for today.

If you make this, let me know what you think. Thanks for reading. The image belongs to me.