Chili Casserole Recipe -
Chili Casserole Recipe
  • READY IN 40 mins

Chili Casserole

Recipe by  

"A simple casserole with a little zing! The zing comes from the taco sauce. This is a great dish for when you do not have much time to make dinner, but you want something that has substance and will fill you up! You can use any kind of cheese on top."

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
  3. Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2007

This recipe really deserves 5 stars, but I altered it some! No celery, but did saute the onion w/meat. Used Mexican style stewed tomatoes, added a few shakes of chili powder, s&p, garlic & onion powder. I let it simmer and tasted. Needed something, so used 1 beef bouillon cube to 1/2 cup water and let it simmer a little bit longer. PERFECT!!! Also I used the spiral noodles (Rotini) in the bottom of the casserole (cooked very aldente), then the chili mix and put plenty of cheese over the top. I baked 10 minutes covered and another 10 uncovered. My family devoured it, thank you so much for such a great recipe!

Most Helpful Critical Review
Jun 28, 2006

I give this 3 stars as written, because it was pretty boring until I made a few adjustments. First of all, I added some garlic powder, cumin, hot sauce, a splash of lime juice, and s&p. I used more cheese, and topped it with some roughly crushed Ranch-flavored chips. This was an unbelievably easy and very tasty meal. I would definitely make this again. Thanks, Sarah!


69 Ratings

Mar 11, 2003

Even my finicky daughter liked this!

Oct 02, 2006

This recipe is so mch better than I expected. I made a few changes: I cooked the ground beef with taco seasoning rather than using taco sauce, I omitted the celery, used chili with beans, and used frozen corn rather than tinned. Very hearty!

Aug 23, 2005

I'd leave out the celery(it added nothing) and add even more cheese. It was really good and both my kids and hubby liked it! I used fresh garden tomaotes, which I feel added to the flavor. Even better days later as a leftover.

Jul 23, 2003

GREAT dinner idea!! We loved this. I don't care for egg noodles so I used shell noodles instead an increased the taco sauce (we used mild) to 3/4 cup to make it creamier. It tastes just as it was chili...casserole style. Thanks Sarah for this easy and tasty dish. Will be making this again!

May 15, 2007

My family really liked this. I added tace seasoning to the meat and added 2 cups of cheese.

Oct 21, 2010

I made this last night with a few changes. Personally, I don't like canned chili so, I used a package of mild McCormick chili mix added to the ground beef after it was drained. I also added a 6oz can of tomato sauce to the tomatoes. Instead of the egg noodles, I used a package of Uncle Ben's Ready rice. This is a great week night meal. It has a lot of flavor and clean up is easy. You only have one big skillet and a 13X9 pan to wash. Be sure to spray the oven pan with non stick spray before you put the casserole in so clean up is easy.


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  • Calories
  • 671 kcal
  • 34%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 843 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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