CHILI POTATO CASSEROLE RECIPES

Name: Creamy Cheesy Chili Potato Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2-4 serving(s)
Ingredients: 2 medium potatoes, peeled and sliced 1/8 ",thick; 3 cups of your favorite chili; 1 (8 ounce) package cream cheese, cubed; 1 can cream of mushroom soup; 3 cups sharp cheddar cheese; salt and pepper

CREAMY CHEESY CHILI POTATO CASSEROLE RECIPE - FOOD.COM

Creamy Cheesy Chili Potato Casserole Recipe - Food.com image

After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

2 medium potatoes, peeled and sliced 1/8 ",thick
3 cups of your favorite chili
1 (8 ounce) package cream cheese, cubed
1 can cream of mushroom soup
3 cups sharp cheddar cheese
salt and pepper

Steps:

Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
Repeat layers (like lasagna).
Bake covered in a 350 degree oven for 1 1/2 hours.
Top with additional cheddar cheese and bake uncovered for 10 minutes.
Allow casserole to set for 20 minutes and serve.

Nutrition Facts : Calories 1794.5, FatContent 125.3, SaturatedFatContent 68.8, CholesterolContent 368.2, SodiumContent 4498, CarbohydrateContent 99.9, FiberContent 21.6, SugarContent 13, ProteinContent 77.6

CHILI CHEESE POTATO CASSEROLE RECIPE - FOOD.COM

Chili Cheese Potato Casserole Recipe - Food.com image

An ode to one of the ultimate guilty pleasures, chili cheese fries. From the cooking blog Cooking During Stolen Moments.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs potatoes, diced
1 lb ground beef
1/2 onion, diced
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 1/3 cups milk
2 cups shredded cheese, separated
salt and pepper, to taste

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.

Nutrition Facts : Calories 395.5, FatContent 20.4, SaturatedFatContent 10.5, CholesterolContent 70, SodiumContent 923.5, CarbohydrateContent 33.1, FiberContent 4.4, SugarContent 4.6, ProteinContent 21.2

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