Ok, so I know it’s the middle of summer and maybe a hot pot of chilighetti doesn’t sound like the best thing, but I’m here to tell you, it just is! It’s always yummy, and everyone always loves it. Trust me, and make some!
1 lb. ground beef
1 medium onion, diced
3 cans diced tomatoes
3 cans chili (I prefer Stagg brand)
3 cups cheddar cheese, grated
8 ounces sour cream
16 ounces spaghetti noodles, cooked
parmesan cheese, grated
In a large stockpot, brown the onion and ground beef.
When beef is thoroughly cooked, add the tomatoes and heat through.
Add the chili, cheddar cheese and sour cream. Stir well and slowly bring to a boil.
Reduce heat and simmer for 30 minutes, stirring occassionally.
Add the cooked spaghetti noodles and combine. Pour into a casserole dish (I usually fill 2 9×13 pans)
Sprinkle with parmesan cheese.
(At this point the dish can be frozen for use within 2 months or refrigerated for baking the next day)
Or it can go straight into the oven at 350 degrees for 30 minutes, uncovered.
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