My favorite recipes are those I create, such as the chili casserole I made one day this past year and fell in love with. Not only me, but my good friend down the hall gave it a solid thumb’s up and five stars. She said it was the best one I made.
Chili Casserole
1 pound ground beef
½ box Barilla elbow pasta (Gluten Free)
1 large onion – chopped
9 tomatoes
1 can kidney beans
1 can chili beans
2 handfuls Shredded Cheese blend
Spices: To taste
Chili powder
Garlic and Herb – Mrs. Dash
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. If you have a food processor that chops three times and quits, chop twice. Add tomatoes to the mixture. In the food processor puree the other five tomatoes for the sauce.
Add chili to a large casserole dish top with shredded cheese, place in 350 oven for 30 minutes.
Another favorite is the one I made for the church picnic today. Tuna Mac and Cheese
One box gluten free elbow pasta
Three packages Albacore Wild Caught Tuna – low sodium
One sweet onion, diced
Milk – I use unsweetened oat milk
One stick of unsalted butter
Shredded cheese – as much as you want
Cook pasta until tender, drain. In a casserole dish or aluminum casserole throw away as I’m using today for the picnic, put three packages of tuna, break up, diced onion. Add drained pasta, butter, and cheese. Bake at 350 for 20 minutes, turn off oven and let it sit for remaining forty minutes, this is to make certain the onions are tender. Take out of oven. Place in fridge when cooled, or eat immediately. Serve hot or cold. Today it will be served cold.
Those are my two favorite recipes. What is your favorite recipe? Let me know in the comments below. Thanks for reading. The image belongs to me – Chili Casserole.
valerie writes 
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