Chili-Ghetti

Jeri Allphin

2 T. butter (opt) 2 (14 oz) can tomatoes
1 clove garlic, minced 2 (14 oz) cans chili with meat
1 onion, chopped 1 (8 oz) package spaghetti
1 lb ground beef 3 cups shredded cheese
1 c. sour cream
½ c. grated parmesan cheese

Brown meat, onion and garlic in butter. Add tomatoes, and chili and simmer 45 minutes. Cook spaghetti in boiling water until al dente. Stir cheese and sour cream into chili mixture and add spaghetti. Pour into casserole, top with parmesan cheese and bake at 350° for 45 minutes. Print Recipe