If we had to rank our all-time favorite fall and winter meals, we would definitely have to put chili and casseroles in the top five! Both are mighty filling, delicious, easy to make and fit to feed a family. Both are so good, but how are you supposed to pick between the two on any given night?
Whenever we have a conundrum like this we always ask ourselves one question: Why not both?
With nothing more than some Randall Beans, your favorite chili, pasta, cheese and some veggies, you can combine the two American favorites into a massively satisfying chili and pasta casserole dish that will stick to your ribs and warm your soul. This recipe is also a great way to use up leftover pasta you may have taking up the fridge.
Start with the chili. Now, while you can make this dish with about two cans of canned chili where is the fun in that? We fully recommend cooking up a batch of homemade chili to make this recipe with. Whatever chili you choose to use will bring its own twist on this recipe whether it’s a traditional recipe or something a little different using sweet potato, chorizo or turkey.
Of course, if you are on the clock and don’t have the time to make a whole pot, cans will do fine. We won’t judge!
From there, it is just making layers of pasta, chili, beans and cheese. Toss in some onions for texture and flavor and add any other veggies like green pepper or green chilies you want and you are just a short trip to the oven away from digging into the tastiest chili casserole you’ve ever had!
Ingredients
- 1 1/4 cups of Randall Pinto Beans, rinsed and drained
- Cooked pasta, enough to make about 4 servings
- About 4 cups of you favorite chili (or 2 cans of store-bought chili)
- 1 medium white onion sauteed
- 10-16 oz. shredded mild cheddar cheese
Instructions
- Preheat oven at 350°
- Using an 8" casserole dish, place a layer of pasta, beans, onions, cheddar and top with chili.
- Repeat for one more layer of same.
- Grate some cheddar on top
- Bake for 30-40 minutes
