“This is a family favorite and is great for family gatherings and pot-lucks. This dish can be prepared ahead of time and refrigerated 1 to 2 days before baking. It may not look too appetizing during the preparation stage, but the end result is scrumptious.” - by Angelyn Semenza
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
- In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
- Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.
Nutrition
Amount Per Serving (8 total)
- Calories
- 690 cal
- 34%
- Fat
- 45.8 g
- 70%
- Carbs
- 34.7 g
- 11%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"This dish was okay, but nothing spectacular. It was easy to make, but a little bland. I used chili with tabasco sauce added, but it still needed a little bit of spice. I think an hour would have bu..." See morerned this dish in my oven. After about 35 minutes this dish was golden brown and bubbling. I'm going to try it again and add some cayenne pepper and garlic or something. Maybe some more vegetables to add a little crunch."
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