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Chili Spaghetti Casserole by Devin Lee serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Best Loved Casseroles P. 118

Ingredients:

8 oz

uncooked spaghetti

1 lb

lean ground beef

1 med

onion

1/4 tsp

salt

1/8 tsp

black pepper

1 can

vegetarian chili w/ beans (15oz)

1 can

Italian0style stewed tomatoes undrained (14.5oz)

1 1/2 cups

shredded sharp Cheddar

1/2 cup

reduced-fat sour cream

1 1/2 tsp

chili powder

1/4 tsp

garlic powder

Directions:

Preheat oven to 350. Spray 13x9 baking dish.
Cook pasta according to pkg directions. Drain and place in prepared dish.
Meanwhile, place beef and onion in lg. skillet; season with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to separate meat. Drain fat. Stir in chili, tomatoes with 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 c. cheese.
Cover tightly with foil and bake 30 min. or until hot and bubbly.

Categories:

Main Dishes