Chili Spaghetti Casserole – comfort food at its best! Spaghetti, hamburger, onions, garlic, chili, tomatoes, sour cream, shredded cheese and French fried onions. CRAZY good!!! Ready to eat in under an hour. Great for a potluck and tailgating! Can freezer or later.
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 8×8-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.
Yield: 10 to 12
Chili Spaghetti Casserole
prep time: 10 MINScook time: 45 MINStotal time: 55 mins
INGREDIENTS:
- 16-oz package vermicelli pasta, uncooked
- 1-½ pounds lean ground beef or ground turkey
- 2 Tbsp dried minced onion flakes
- 2 tsp chili powder
- ¼ tsp garlic powder
- 1 (15-oz) can chili without beans (I used Hormel)
- 1 (14.5-oz) can diced tomatoes
- 1 (8-oz) container sour cream
- 1-½ cups shredded cheddar cheese
- 1 (2.8-oz) can French fried onions
INSTRUCTIONS:
- Preheat oven to 350 degrees. Lightly spray a 9×13-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.
©Plain Chicken, Inc
I can’t eat sour cream. Can I substitute anything or just leave it out?
Any changes and modifications to the written recipe would be up to you.
Can I make this ahead of time and stick in the over when ready?
yes
Sounds and looks great! I’m thinking you could make this in your instant pot. I like to add elbows to my chili (what I grew up with).
Sounds delicious!
We like our chili here in Texas with Fritos!
I made a Frito Pie Casserole a few weeks ago – SO good!
What are " friend minced onion flakes"?
dried minced onion flakes – in a container on the spice aisle. they are dehydrated onions.