Title: Chili Spaghetti Casserole
Categories: Beans, Beef, Pasta, Casseroles
Yield: 8 Servings

8 oz Uncooked spaghetti
1 lb Lean ground beef
1 md Onion; chopped
1/4 ts Salt
1/8 ts Black pepper
1 cn Vegetarian chili with beans;
-(15-oz. can)
1 cn Italian style stewed
-tomatoes (14-1/2 oz.);
-undrained
1 1/2 c Shredded sharp cheddar
-cheese
1/2 c Low-fat sour cream
1 1/2 ts Chili powder
1/4 ts Garlic powder

Preheat oven to 350 degrees. Spray 13x9-inch baking dish with nonstick
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 cup cheese, sour cream, chili powder and garlic powder. Add
chili mixture to pasta; stir until pasta is well coated. Sprinkle with
remaining 1/2 cup cheese. Cover tightly with foil and bake 30 minutes or
until hot and bubbly. Let stand 5 minutes before serving. Makes 8 servings.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Home Cooking
Casseroles and Country Favorites. Lynn's notes: Made this 2-11-98; added 3
cloves minced garlic to the beef as it cooked, omitted the salt and used
herb flavored linguine. Easy dish to make that had a terrific taste!

Recipe by: Casseroles and Country Favorites

Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Feb 12, 1998