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
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
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Preheat oven to 350° F. Spray 13x9-inch baking dish with cooking spray.
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Cook pasta according to package directions. Drain and place in prepared dish.
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Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper.
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Brown beef over medium-high heat until beef is no longer pink, stirring to separate.
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Drain fat. Stir in chili, tomatoes with juice, 1 C. cheese, sour cream, chili powder, and garlic powder.
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Add chili mixture to pasta; stir until pasta is well coated. Transfer contents to baking dish. Sprinkle with remaining half C. cheese.
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Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition
- Sugar: 9g
- :
- Calcium: 506mg
- Calories: 782kcal
- Carbohydrates: 66g
- Cholesterol: 155mg
- Fat: 35g
- Fiber: 8g
- Iron: 9mg
- Potassium: 1276mg
- Protein: 52g
- Saturated Fat: 19g
- Sodium: 1362mg
- Vitamin A: 1516IU
- Vitamin C: 12mg
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