Chili spaghetti casserole

8 Servings

Ingredients

Quantity Ingredient
8 ounces Uncooked spaghetti
1 pounds Lean ground beef
1 medium Onion; chopped
¼ teaspoon Salt
⅛ teaspoon Black pepper
1 can Vegetarian chili with beans; (15-oz. can)
1 can Italian style stewed tomatoes (14-1/2 oz.); undrained
1½ cup Shredded sharp cheddar cheese
½ cup Low-fat sour cream
1½ teaspoon Chili powder
¼ teaspoon Garlic powder

Directions

Preheat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and place in prepared dish. 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 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 ½ cup cheese. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 8 servings.

Formatted by Lynn Thomas dcqp82a@.... Source: Easy Home Cooking Casseroles and Country Favorites. Lynn's notes: Made this 2-11-98; added 3 cloves minced garlic to the beef as it cooked, omitted the salt and used herb flavored linguine. Easy dish to make that had a terrific taste! Recipe by: Casseroles and Country Favorites Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Feb 12, 1998

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