Source:

Joyce Anderson

Serves/Makes:10 or more

Ingredients

• 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

Preparation

• 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.

Comments

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.