There are two camps when it comes to chili. Rice or Spaghetti. Chicken Legs is chili and rice guy. I am a chili and spaghetti girl. I love to have some spaghetti noodles in my chili. SO good!!
I thought why not make a Chili Spaghetti Casserole. I gave it a shot and it turned out great!! I took a shortcut and used a can of Hormel chili as the base to the chili. I added more meat, spices and some sour cream, cheese and those yummy canned fried onions. It was delicious!! I made some quick cornbread sticks and dinner was ready in about 30 minutes.
You can definitely make this casserole ahead of time and refrigerate or freeze for later. I actually like to divide the casserole between two 8x8-inch pans. I bake one and freeze the other one for later. This Chili Spaghetti Casserole is great for watching football! It is also a great potluck dish.
Chili Spaghetti Casserole
serves 10 to 12
- 16-oz package vermicelli pasta, uncooked
- 1-1/2 pounds lean ground beef or ground turkey
- 2 Tbsp dried minced onion flakes
- 2 tsp chili powder
- 1/4 tsp garlic powder
- 1 (15oz) can chili without beans (I used Hormel)
- 1 (14.5oz) can diced tomatoes
- 1 (8oz) container sour cream
- 1-1/2 cups shredded cheddar cheese
- 1 (2.8oz) can French fried onions
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain and set aside.
Cook ground beef in a skillet over medium heat. Drain fat.
In a large bowl, combine cooked beef, onion flakes, chili powder, garlic powder, chili, diced tomatoes undrained, sour cream, and cooked pasta.
Transfer mixture to prepared pan. Top with shredded cheddar cheese and French fried onions.
Bake for 45 to 50 minutes, until bubbly.