Chile Cheese Casserole Food

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

CHILI CHEESE CASSEROLE!

Steps:

• In a large bowl, whisk the eggs.
• Add the flour, baking powder and salt, and whisk to combine.
• Add all remaining ingredients. Stir well.
• Pour into 9x13 sprayed casserole dish.
• Bake at 400* for 10 minute REDUCE HEAT to 350*.
• Continue to bake 35-40 minute
• Serve hot cut into squares. Enjoy, Koechin.

CHEESY CHILE CASSEROLE

Steps:

• In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

CHILI CASSEROLE

Steps:

• Pre-heat oven to 375°.
• Heat chili in a pot first.
• Put layer of crushed corn chips on bottom of roasting pan.
• Pour chili over corn chips.
• Cover with grated cheddar cheese.
• Place in oven until cheese has melted.
• Serve with hot dogs - hamburgers.
• Dollops of sour cream on chili optional.
• Kids like it just by itself, especially if you pour just chili in a Frito Corn Chip bag topped with sour cream.

CHILE CHEESE AND RICE CASSEROLE

Steps:

• Preheat oven to 350°.
• Mix sour cream, green onions and chilies.
• Season rice with salt and pepper.
• Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
• Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
• Repeat layers starting with rice and ending with cheese.
• Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
• This can be assembled ahead and baked when ready.
• Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

CHILI CHEESE CASSEROLE

Steps:

• You will need the roasted and peeled chili peppers. Pull off tops , split and remove seeds Grate cheddar cheese. Layer split chili peppers in a 9x13 greased pan. Cover with the grated cheddar cheese. You should have two layers. Beat throughly the eggs, flour and seasoning. Pour over the chili cheese. Butter saltines and crumble. Then pour them over everything. Bake 350 for 45 minutes.

CHILI CHEESE CASSEROLE RECIPE BY TASTY

Steps:

• In a bowl, add the chili and tomato sauce and stir to combine.
• Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
• Repeat until all ingredients are used, making sure the top layer is cheese.
• Cover and refrigerate for at least 3 hours, up to overnight.
• Preheat oven to 350˚F (180˚C).
• Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
• Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
• Bake for 30-40 minutes, or until cheese is melted.
• Cut and serve.
• Enjoy!

CHILI CHEESE POTATO CASSEROLE

Steps:

• Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
• In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
• While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
• Pour cheese sauce over the potatoes in the casserole dish.
• Top with the chili.
• Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.