Chili Manicotti

• 1/4 c. chopped onion
• 1 clove garlic, minced
• 1 Tbsp. cooking oil
• 2 (11 1/4 oz.) cans condensed chili beef soup
• 1/2 c. water
• 12 manicotti shells
• 2 eggs, beaten
• 2 1/2 c. cream-style cottage cheese, drained
• 1 1/2 c. shredded American cheese
• 1 or 2 pickled jalapeno peppers, seeded and chopped

1. In saucepan, cook onion and garlic in hot oil until tender. Stir in condensed soup and the water; heat through.
2. Cook manicotti in boiling, salted water for 8 to 10 minutes; drain. Combine eggs, cottage cheese, 1 cup American cheese and peppers; mix well.
3. Spoon about 1/4 cup of the cheese mixture into each manicotti shell.
4. Pour half the soup mixture into a 12 x 7 1/2 x 2-inch baking dish.
5. Top with manicotti.
6. Pour remaining soup over all, being sure manicotti are coated.
7. Cover; bake in a 350u0b0 oven for 40 to 45 minutes.
8. Uncover; sprinkle with remaining cheese. Bake 2 or 3 minutes more.
9. Let stand 5 minutes.
10. Serves 6.

onion, clove garlic, cooking oil, condensed chili beef soup, water, shells, eggs, creamstyle cottage cheese, american cheese, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214723 (may not work)