|
|
|
David Bridgford,
our first guest chef of
the new year, joins hostess, Norma
Schroeder,
in baking a great chili casserole to enjoy during the "chilly"
months. |
 |
|
Cincinnati Chili Casserole
|
 |
3 pounds ground chuck
1 package Cincinnati Chili dry mix
8 ounces spaghetti
1 pound grated cheddar cheese
1 whole large white onion
1 lg. can red kidney beans
2 TBS oil (1 for browning the meat & 1 in spaghetti
water)
Mix the dry mix into the
ground chuck and brown with 1 TBS oil. Cook 1/2 pound
of spaghetti, using 1 TBS oil and salt in the water. Dice
one large white onion.
Use a 9X14 casserole dish and layer the ingredients as
follows:
1. red kidney beans
2. diced white onion
3. ground chuck - drained but not rinsed of excess oil
4. spaghetti
5. grated cheddar cheese
Bake at 250 for 30 minutes. Then leave it in the
oven and change the temperature to 375 until the cheese
is toasty. Serve with a salad and garlic bread.
|
|
|
Gourmet Homepage | Recipe
Index Page |
| RP&L
Home | Contacts | Site
Index | Online Resources
|
.
.
|
|
|
