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| Best Loved Casseroles P. 118 | |||||
| Ingredients: | |||||
| 8 oz | uncooked spaghetti | ||||
| 1 lb | lean ground beef | ||||
| 1 med | onion | ||||
| 1/4 tsp | salt | ||||
| 1/8 tsp | black pepper | ||||
| 1 can | vegetarian chili w/ beans (15oz) | ||||
| 1 can | Italian0style stewed tomatoes undrained (14.5oz) | ||||
| 1 1/2 cups | shredded sharp Cheddar | ||||
| 1/2 cup | reduced-fat sour cream | ||||
| 1 1/2 tsp | chili powder | ||||
| 1/4 tsp | garlic powder | ||||
| Directions: | |||||
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Preheat oven to 350. Spray 13x9 baking dish.
Cook pasta according to pkg directions. Drain and place in prepared dish. Meanwhile, place beef and onion in lg. skillet; season with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to separate meat. 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 c. cheese. Cover tightly with foil and bake 30 min. or until hot and bubbly. |
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