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Recipe Information
Joyce Anderson

Serves/Makes:10 or more

  • 2 tbsp (30 ml). butter
  • 3/4 cup (175 ml) onion, chopped
  • 1 lb (.5 kg). lean ground beef
  • 1 1 lb (.5 kg). 13 oz (364 grm). can tomatoes
  • 1 32 oz (896 grm). can mild flavored chili
  • 1 8 oz (224 grm). package spaghetti
  • 12 oz (336 grm). cheddar cheese, shredded
  • 1 cup (225 ml) dairy sour cream
  • 1/2 lb (.2 kg). fresh mushrooms (optional)
  • 1 tbsp (15 ml) cooking oil
  • 1/4 cup (60 ml) grated Parmesan cheese
  • In large skillet melt butter.
  • Cook onion and ground beef until tender and brown; drain.
  • Add tomatoes and chili, simmer 45 minutes.
  • In the meantime, cook spaghetti according to package directions and drain.
  • Remove skillet from heat, stir in cheddar cheese until melted and fold in sour cream.
  • Combine chili mixture and spaghetti.
  • If using mushrooms, wash, pat dry, slice and cook in 1 tbsp (15 ml) oil over high heat in medium skillet until lightly sauteed.
  • Add to chili-ghetti.
  • Pour mixture into 4-quart casserole.
  • Top with Parmesan cheese.
  • Bake, covered, for 45 minutes; remove cover last 15 minutes.
I use canned mushrooms (no need to saute) with great success - no difference in flavor. This is a big hit with the guys young and old never knew one that didn't like it. Freezes best if frozen before it is baked.

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