Tuesday, November 21, 2017

CHILI BURGER SUPPER

Way-Back-When I made a casserole called Chili-Burger Supper. My family and I loved it. I'm not sure when I made it last, but one time I went to make it and couldn't find chili beef soup which was one of the ingredients in it.

Ever once in a while I have run across the recipe and thought about making it again. The only problem was I still couldn't find chili beef soup. Seems Campbell quick making it. Why? Who knows.

I have wanted to make it several times lately and the other day I saw a can of bean and bacon soup. I admit I thought that was the soup I needed (as I said, it has been a long time since I made it) when I bought it. 

Since it wasn't, I decided I would just recreate it or I guess I should say create my own Chili Burger Supper. I thought I would just keep the name even though my creation is so different.

I am so pleased with my results. The casserole is so easy to fix and my husband and I thoroughly enjoyed it. (Comfort Food in all caps and we have leftovers too which I really like)



CHILI BURGER SUPPER

1      cup dry (uncooked) macaroni
1      lb ground beef
1      can condensed tomato soup
1      can condensed bean and bacon soup
1      pkg (1.25 oz) chili seasoning package
3      slices sharp cheddar cheese


Cook macaroni following package direction. I cooked mine in boiling water for 11 minutes. Drain completely.


Brown ground beef in large skillet over medium heat.


Add tomato soup, bean & bacon soup, and cooked macaroni to ground beef.
Stir and cook over medium to medium low heat to warm all ingredients, stirring occasionally.


Add chili seasoning package. Stir well.


When mixture has warmed and bubbly, break cheese slices in half and place over the mixture. (If you prefer, you can sprinkle the mixture with shredded cheese.)
Cover skillet. Turn off heat and leave covered for a few minutes until cheese melts.



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