Turkey and Noodles

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Favorite Chili

This kid friendly chili recipe has won two awards. Just last week, I walked off with a cute Thanksgiving apron as a prize in the church chili cook-off.

Ingredients:
2 cans of kidney beans
2 cans of tomato sauce
1 pound browned ground beef
1 Tablespoon dried minced onions
2 teaspoons garlic powder
3 Tablespoons chili powder
1 teaspoon black pepper
2 teaspoons cumin

Directions:
Place ingredients in a crock pot and stir together. Cover and cook on low for 10 to 12 hours, or on high for 5 to 6 hours.

Serve with cornbread.

Serves 8 - 10 people.

Taken from: Rival Slow Cooker Recipe Book
Adapted by: Raejean

Pasta Pizza Bake

Ingredients:
1/2 pound ground sausage, browned (We used hot Italian, it was delicious!)
1 pound rotini pasta
1 Tablespoon olive oil
2 Tablespoons onion flakes
2 Tablespoons flour
1 26 ounce jar spaghetti sauce
1 12 ounce can evaporated milk
1 Tablespoon dried oregano
3/4 Cup diced pepperoni
2 Cups mozzarella cheese

Directions:
Cook pasta according to package directions and drain. Heat olive oil in medium size sauce pan. Add onion flakes. Stir in flour. Add spaghetti sauce, evaporated milk, and oregano. Stir until thickened. Add sausage and pepperoni. Combine pasta and sauce in a large casserole dish. Sprinkle cheese on top. Bake for 20 minutes at 350 degrees.

Make-Ahead Directions:
This can be made ahead and refrigerated. Cover pan with foil and bake at 350 degrees for 40 minutes. Remove foil and bake for an additional five minutes.