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    Chili Spaghetti Casserole


    Source of Recipe


    Internet

    List of Ingredients




    8 oz uncooked spaghetti
    1 lb ground beef
    1 medium onion, chopped
    1/4 tsp salt
    1/8 tsp black pepper
    1 can (15 oz) chili with beans
    1 can (14-1/2 oz) Italian style stewed tomatoes, undrained
    1-1/2 cup (6-oz) shredded sharp cheese, divided
    1/2 cup sour cream
    1-1/2 tsp chili powder
    1/4 tsp garlic powder

    Recipe



    Preheat oven to 350°
    Spray a 13x9 inch baking dish with nonstick spray
    Cook pasta according to package directions
    Drain and place in prepared dish (Note: the first time I made this I used long spaghetti and it was good; yesterday I used a 7 oz box of broken spaghetti and it was better)
    Meanwhile, place been and onion in large skillet; sprinkle with salt and pepper
    Brown beef over medium high heat until beef is no longer pink, stirring to separate; drain fat
    Stir in chili, tomatoes & juice, 1 cup cheese, sour cream, chili powder and garlic powder
    Add chili mixture to pasta; stir until pasta is well coated
    Sprinkle with remaining 1/2 cup cheese
    Cover tightly with foil and bake 30 minutes or until hot and bubbly
    Let stand 5 minutes before serving
    8 servings

 

 

 

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