My Healthier Chili Mac Casserole - OAMC

Name: My Healthier Chili Mac Casserole - OAMC
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 casseroles, 6 serving(s)
Ingredients: 8 ounces whole wheat macaroni noodles, cooked a few minutes less than directed on package (will finish cooking in the oven); 1 lb 93% lean ground beef; 1 green bell pepper, diced; 1 onion, diced; 2 garlic cloves, minced; 3 celery ribs, minced; 1 cup shredded carrot; 1 (15 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 8 ounces salsa (use the tomato sauce can as a measuring cup); 2 cups 2% cheddar cheese, divided; 2 teaspoons cumin; 2 teaspoons chili powder; 2 teaspoons oregano; 2 teaspoons basil; black pepper

Submitted by Robyns Cookin

"Good comfort food, but my version is loaded with veggies! The heat depends on your choice of salsa. Makes one 11x17-inch casserole or two 8x8-inch casseroles. Defrost in the fridge overnight the day before cooking. (Or bake right away...you don't have to freeze it, of course.) Note: I made this once by mixing in a packet of cheese powder from a box of Annie's Natural Man n Cheese (nothing on top, obviously), which worked out well."

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Ready In:: 1hr 15mins
Ingredients:: 16
Yields:: 2 casseroles
Serves:: 6

ingredients

8 ounces whole wheat macaroni noodles, cooked a few minutes less than directed on package (will finish cooking in the oven)
1 lb 93% lean ground beef
1 green bell pepper, diced
1 onion, diced
2 garlic cloves, minced
3 celery ribs, minced
1 cup shredded carrot
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
8 ounces salsa (use the tomato sauce can as a measuring cup)
2 cups 2% cheddar cheese, divided
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons oregano
2 teaspoons basil
black pepper

directions

In a skillet over medium-high heat, cook the veggies together with the ground beef.
When cooked, stir in 1 cup of the cheese, the seasonings, and the cooked noodles.
Pour into casserole dish(es) and top with the remaining 1 cup of the cheese.
Cover tightly with foil and freeze until ready to eat.

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Reviews

Easy to make, and lots of veggies. But it didn't taste like chili. More like taco spice. If I make this again, I'll sub the spices listed with my own chili seasoning mix.

Terri Newell

RECIPE SUBMITTED BY

Robyns Cookin

I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.

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