Chili Spaghetti Casserole

Chili Spaghetti Casserole
(serve with Broccoli Salad)
8 oz. Cooked Spaghetti noodles
1 lb. ground beef
1 medium onion, chopped
¼ tsp. Salt
1/8 tsp. pepper
¼ tsp garlic powder
15 oz. can chili with beans
14 ½ oz. Italian style stewed tomatoes, undrained
1 1/2 Cups sharp cheddar cheese, divided
½ cup sour cream
1 ½ tsp. chili powder
Preheat oven to 350°. Spray 13x9-in. pan with nonstick cooking spray. Place cooked and drained spaghetti noodles in the bottom of a baking dish.
Brown beef and onion in skillet over medium-high heat, season with salt and pepper; 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 bubble. Let stand 5 minutes before serving!

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