You are here

Chili Spaghetti Casserole

Chef.at.Home's picture
Ingredients
  Uncooked spaghetti 8 Ounce
  Lean ground beef 1 Pound
  Onion 1 Medium, chopped
  Salt 1⁄4 Teaspoon
  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
Directions

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.
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 cup cheese.
COVER tightly with foil and bake 30 minutes or until hot and bubbly.
Let stand 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Cook Time: 
30 Minutes

Rate It

Your rating: None
4.35
Average: 4.4 (16 votes)