- 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
- 1 (10 ounce) can diced tomatoes and green chiles (such as ROTEL®)
- 1 (12 ounce) box no-boil lasagna noodles
- 2 cups canned chili
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Combine processed cheese food and diced tomatoes and green chiles in a saucepan over medium heat; cook and stir until cheese dip is smooth, about 5 minutes.
- Spread a layer of cheese dip in the bottom of a 9×13-inch baking dish; top with a layer of lasagna noodles and chili. Continue layering with remaining cheese dip, noodles, and chili. Top the final layer with Cheddar cheese. Cover dish with aluminum foil.
- Bake in the preheated oven for 15 minutes; remove foil and continue baking until Cheddar cheese is bubbling and melted, about 15 minutes more. Let stand for 10 minutes.