Chuckwagon Chili Noodle Bake

Author: Canadian Living

I came up with this idea when I was wanting something hearty,fast, nutritious and not heavy. I was tired of beef chili so I used ground turkey instead and loaded up on the veggies and beans. I made this for my hubby and my students at school. They all LOVED IT. Even my students who hate veggies loved it and asked for the recipe so their family could make it. I know this makes alot, but this freezes so well, so make extra noodles and make an extra bake for another night when you have no time to cook.

  • Portion size 8 servings
  • Credits : Maria Nickel



Brown in a non-stick deep pan, the ground turkey with salt, pepper and garlic until cooked through. About 10 - 15 mins. The meat should not be pink or soft anymore and looks white in color. Next add all canned ingredients. Mix well. Add mixed vegetables, hot chilli sauce, ketchup, and Diana sauce. Mix well all ingredients. On medium heat let simmer for 15 mins. While the chuckwagon chili mixture is simmering, boil 3 litres of water in a large pot and then add 1 package of large broad egg noodles to boiling water for 10 - 12 minutes or until tender. Drain and pour into greased 9 x 13 lasagne pan. Next spoon the chuckwagon chilli mixture over the noodles until all the noodles are covered. Sprinkle with cheese and either bake in 350 º F oven for 10 minutes or just serve immediately. This recipe makes alot for another time. Any leftover chilli can be frozen for another bake.
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Chuckwagon Chili Noodle Bake