Chili Spaghetti Casserole Recipe
Ingredients
| Spaghetti | 8 Ounce, uncooked | |
| Lean ground beef | 1 pound | |
| Onion | 1 Medium, chopped | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Chili | 1 Can (10oz) | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs), divided | |
| 1/2 cup reduced-fat sour cream | ||
| 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.
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.
Chef
