Chili Casserole with Egg Noodles

Cinco de Mayo - Pasta and Noodle

This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Chili Casserole with Egg Noodles

Ingredients

1 (12 ounce) package wide egg noodles

1 pound ground beef

1 onion

chopped

3 cloves garlic

minced

2 (15 ounce) cans tomato sauce

1 (8 ounce) can tomato sauce

15 fluid ounces water

1 cup red wine

1 tablespoon ground cumin

1 teaspoon dried oregano

½ teaspoon cayenne pepper

1 cup shredded sharp Cheddar cheese

Mexican White Sauce

Pasta and Noodle

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.

Step 2

Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally boil uncovered until the pasta is cooked yet still firm to the bite about 5 minutes. Drain well in a colander set in the sink.

Step 3

Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce water and red wine into the mixture. Season with cumin oregano and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.

Step 4

Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish about 20 minutes.

Nutritional Information

Chili Casserole with Egg Noodles

Servings Per Recipe:6

Calories: 510.1

% Daily Value *

Protein: 27.6g 55%

Carbohydrates: 49g 16%

Dietary Fiber: 4.8g 19%

Sugars: 8.8g

Fat: 20g 31%

Saturated Fat: 9g 45%

Cholesterol: 110.6mg 37%

Vitamin A Iu: 970.5IU 19%

Niacin Equivalents: 10.3mg 79%

Vitamin B6: 0.5mg 28%

Vitamin C: 14.6mg 24%

Folate: 43mcg 11%

Calcium: 237.4mg 24%

Iron: 5.1mg 28%

Magnesium: 86.7mg 31%

Potassium: 926.3mg 26%

Sodium: 1129.1mg 45%

Thiamin: 0.2mg 20%

Calories From Fat: 180

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.