Name: Chili Spaghetti Casserole Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 8 oz spaghetti; 1 lb ground beef; 1 medium chopped onion; 1/4 tsp salt; 1/8 tsp ground black pepper; 15 oz chili with beans; 15 oz undrained Italian style stewed tomatoes; 1 1/2 cup, shredded, divided sharp Cheddar cheese; 1/2 cup sour cream; 1 1/2 tsp chili powder; 1/4 tsp garlic powder

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Do something different with chili by adding a bed of spaghetti pasta and shredded cheddar cheese. If you have some leftover spaghetti, you can give this dish a try to not put good food to waste.

How To Make Chili Spaghetti Casserole

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

Preheat oven to 350° F. Spray 13×9-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. Transfer contents to baking dish. Sprinkle with remaining half C. cheese.
Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

How To Make Chili Spaghetti Casserole

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Prep: 5 mins

Cook: 40 mins

Total: 45 mins

Serves:

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Ingredients

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

Instructions

Preheat oven to 350° 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. Transfer contents to baking dish. Sprinkle with remaining half C. cheese.
Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.