Chili Spaghetti Casserole Recipe

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Recipes.net Team Published: March 19, 2020 Modified: September 18, 2020
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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
  1. Preheat oven to 350° F. Spray 13×9-inch baking dish with cooking spray.

  2. Cook pasta according to package directions. Drain and place in prepared dish.

  3. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper.

  4. Brown beef over medium-high heat until beef is no longer pink, stirring to separate.

  5. Drain fat. Stir in chili, tomatoes with juice, 1 C. cheese, sour cream, chili powder, and garlic powder. 

  6. Add chili mixture to pasta; stir until pasta is well coated. Transfer contents to baking dish. Sprinkle with remaining half C. cheese. 

  7. 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:

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

  1. Preheat oven to 350° F. Spray 13x9-inch baking dish with cooking spray.

  2. Cook pasta according to package directions. Drain and place in prepared dish.

  3. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper.

  4. Brown beef over medium-high heat until beef is no longer pink, stirring to separate.

  5. Drain fat. Stir in chili, tomatoes with juice, 1 C. cheese, sour cream, chili powder, and garlic powder. 

  6. Add chili mixture to pasta; stir until pasta is well coated. Transfer contents to baking dish. Sprinkle with remaining half C. cheese. 

  7. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition

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