(Picture and recipe from Shannon!)
1 lb. ground beef
3/4 onion, diced
3 cans diced tomatoes
3 cans chili (I prefer Stagg brand)
3 cups cheddar cheese, grated
8 ounces sour cream
16 ounces spaghetti noodles, cooked
parmesan cheese, grated
In a large stockpot, brown the onion and ground beef.
When beef is thoroughly cooked, add the tomatoes and heat through.
Add the chili, cheddar cheese and sour cream. Stir well and slowly bring to a boil.
Reduce heat and simmer for 30 minutes, stirring occassionally.
Add the cooked spaghetti noodles and combine. Pour into a casserole dish (I usually fill 2 deep 8x8 pans, or a deep 9x13)
Sprinkle with parmesan cheese.
(At this point the dish can be frozen for use within 2 months or refrigerated for baking the next day)
Or it can go straight into the oven at 350 degrees for 30 minutes.