I’m really a sucker for easy casseroles, and this one is really good– and really easy. Make up extra ones and pop them in the freezer for a great, super easy alternative to supermarket frozen meals.
1 package (7 ounces) elbow macaroni
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces, each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese or Cheddar
2 jalapeno peppers, seeded and chopped
Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook onion and garlic over medium heat until onions are translucent. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into bean mixture.
Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Makes 2 casseroles (6 servings each).
