Chili Spaghetti Casserole

By dinachapman

Ingredients

• 8 oz. spaghetti
• 1 lb. ground beef
• 1 medium onion, chopped
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 can (15-oz.) chili with beans
• 1 can (15-oz.) Italian style stewed tomatoes, undrained
• 1 1/2 C. shredded sharp Cheddar cheese, divided
• 1/2 C. sour cream
• 1 1/2 tsp. chili powder
• 1/4 tsp. garlic powder

Preparation

Step 1

Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with 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 C. cheese, sour cream, chili powder, and garlic powder.

Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining half C. cheese.

Cover tightly with foil and bake 30 minutes or until hot and bubbly.

Let stand 5 minutes before cutting into squares and serving.