CHILI SPAGHETTI CASSEROLE
CHILI SPAGHETTI CASSEROLE

  • 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

    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 frist time I made this I used long spaghetti and it was good; NEXT TIME I used a 7 oz box of broken spaghetti and it was better)

    Meanwhile, place beef 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