Rating: 3.5 stars 3.5
16 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

People always doubt this recipe, until they try it! Everybody asks for the recipe, and seconds. My mom used to make it for me and it's become a regular in my family too.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
8
Yield:
8 cups
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

    Advertisement
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  • Place the cooked pasta into a large mixing bowl, and add the cream of mushroom soup, ketchup, green chiles, onion, and luncheon meat. Pour into a 9x13 inch baking dish, and evenly sprinkle with the Cheddar cheese.

  • Bake in the preheated oven until the casserole is hot and the Cheddar cheese has melted, about 10 minutes.

Nutrition Facts

518 calories; protein 21.3g; carbohydrates 54.1g; fat 24.1g; cholesterol 59.4mg; sodium 1376.9mg. Full Nutrition
Advertisement