Rating: 4 stars
28 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

690 calories; protein 35.8g; carbohydrates 34.7g; fat 45.8g; cholesterol 129.3mg; sodium 1169.9mg. Full Nutrition
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