 Chili Spaghetti Casserole
Makes 8 servings
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Image © Publications International, Ltd.
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Chili Spaghetti Casserole
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Ingredients
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8
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ounces uncooked spaghetti
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1
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pound lean ground beef
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1
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medium onion, chopped
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1/4
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teaspoon salt
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1/8
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teaspoon black pepper
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1
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can (15 ounces) vegetarian chili with beans
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1
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can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
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1-1/2
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cups (6 ounces) shredded sharp Cheddar cheese, divided
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1/2
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cup reduced-fat sour cream
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1-1/2
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teaspoons chili powder
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1/4
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teaspoon garlic powder
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1. Preheat oven to 350°F. Spray 13×9-inch baking dish with nonstick cooking spray.
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2. Cook pasta according to package directions. Drain and place in prepared dish.
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3. Meanwhile, place beef and onion in large skillet; season with salt and pepper. Brown beef 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder and garlic powder.
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4. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining 1/2 cup cheese.
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5. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.
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© Publications International, Ltd.
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Nutrients per Serving
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(1/8 of casserole)
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Calories
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393
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Calories from Fat
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41 %
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Total Fat
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18 g
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Saturated Fat
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9 g
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Cholesterol
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65 mg
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Carbohydrate
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33 g
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Fiber
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5 g
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Protein
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24 g
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Sodium
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442 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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3 Meat
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1-1/2 Fat
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Printed
from fbnr.com
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