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Ingredients
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1 (8 ounce) package seashell pasta
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1 onion, chopped
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1 pound ground beef
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1 (16 ounce) can chili without beans
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 cup evaporated milk
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1 (4 ounce) can sliced mushrooms
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1 (4 ounce) can sliced black olives, drained
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½ cup chopped pimento peppers (Optional)
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1 pound shredded Cheddar cheese, divided
Directions
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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.
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Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.
Nutrition Facts (per serving)
690 | Calories |
46g | Fat |
35g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 690 | |
% Daily Value * | |
Total Fat 46g | 59% |
Saturated Fat 23g | 113% |
Cholesterol 129mg | 43% |
Sodium 1170mg | 51% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 36g | 72% |
Vitamin C 12mg | 13% |
Calcium 542mg | 42% |
Iron 5mg | 26% |
Potassium 535mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.