Chili Casserole

Ingredients:

J small chopped onion l minced garlic dove
1 T. vegetable oil
2 (10-1/2-oz.) cans chili without beans
1 (16-oz.) jar salsa
1 (24-oz.) container cream-style cottage cheese, drained
1/2 cups shredded sharp Cheddar cheese (6 oz.), divided
12 egg roll wrappers* (manicotti shells may be substituted)

Instructions:

Saute onion and garlic in hot oil in a large skillet over medium high heat until tender. Stir in chili and saJsa; cook until lhoroughJy heated. Spoon half of mixture into a lightly greased 13 X 9 inch baking dish. Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/cup mixture evenly on I side of each egg roll wrapper, and roll up. Place, seam side down, in baking dish. Spoon remaining chili mixture evenly over top, spreading tocompletely cover wrappers. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with remaining 1/2cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Yields 6 servings. *(Fora great Mexican laniconi, substitute 12 manicotti shells, cooked, for the egg rolJ wrappers.)

Notes:

Tbsp. is a great recipe. reminiscent of our years in AJice, Texas. I added so many good recipes from South Texas to my collection and our family all continues to prefer spicy foods to this day. Try a light Italian Bardolino to compliment this dish.

Servings Yield:

Yields 6 servings