Chili Spaghetti Casserole
|Uncooked spaghetti||8 Ounce|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Black pepper||1⁄8 Teaspoon|
|Italian style stewed tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Shredded sharp cheddar cheese||6 Ounce, divided (1 1/2 Cups)|
|Reduced fat sour cream||1⁄2 Cup (8 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
COOK pasta according to package directions until al dente.
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 beef.
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 cup cheese.
COVER tightly with foil and bake 30 minutes or until hot and bubbly.
Let stand 5 minutes before serving.