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