Ingredients
Pasta
- 2 cups small elbow macaroni (uncooked)
Chili Mixture
- 1 can chili (15 ounces or 2 cups homemade chili)
- 1 can tomato sauce (11-15 ounces; can substitute crushed tomatoes, condensed tomato soup, or jarred spaghetti sauce)
- ½ teaspoon Italian seasonings (or a mixture of basil and oregano)
- 1 cup shredded cheddar cheese
Toppings
- 6 ounces canned crispy fried onions, divided
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
- Cook Pasta: Boil the elbow macaroni according to package instructions until al dente, then drain thoroughly to remove excess water.
- Combine Ingredients: In a casserole dish, mix the cooked and drained macaroni, chili, tomato sauce, shredded cheddar cheese, Italian seasonings, and half of the crispy fried onions until evenly combined.
- Bake Covered: Cover the casserole dish and bake it in the preheated oven at 350° F for 30 minutes, allowing the flavors to meld and the dish to heat through evenly.
- Add Topping and Finish Baking: Carefully remove the casserole from the oven, remove the cover, and sprinkle the remaining crispy fried onions on top. Return to the oven and bake uncovered for about 5 minutes, until the onions turn golden brown and crisp.
- Cool and Serve: Let the casserole cool for a few minutes after baking, then serve warm for a comforting meal.
Notes
- You can substitute the canned chili with homemade chili for a fresher taste.
- Italian seasoning can be adjusted based on your preference or skipped if you don’t have it.
- For extra cheesiness, sprinkle some additional cheddar cheese on top before the final 5 minutes of baking.
- If you prefer a spicier dish, add a pinch of chili powder or hot sauce to the chili mixture.
- Leftovers can be refrigerated and reheated, though the crispy onions might lose their texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
