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

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5 mins
40 mins
45 mins


  • 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 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.

Nutrition Facts

Calories: 782kcal | Carbohydrates: 66g | Protein: 52g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 1362mg | Potassium: 1276mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1516IU | Vitamin C: 12mg | Calcium: 506mg | Iron: 9mg