Chili-Ghetti

Brenda V; a family favorite

10-12 servings

¾ cup onion, chopped

1 lb lean ground beef

1 can (1 lb 13 ounce) tomatoes

1 can (32 ounces) mild flavored chili

1 package (8 ounce) spaghetti noodles

3 cups (12 ounces) cheddar cheese, shredded

1 cup (8 ounces) sour cream

1 pound fresh mushrooms (optional)

¼ cup (2 ounces) Parmesan cheese, grated

 Preheat oven to 350 degrees.  In large skillet, brown ground beef and onion until brown and tender.  Drain.

Add tomatoes and chili, simmer 45 minutes.

In the meantime, cook spaghetti noodles and drain.

Remove skillet from heat.  Stir in cheddar cheese until melted.  Fold in sour cream.  Combine chili mixture and spaghetti.

If using mushrooms, was, pat dry.  Slice and cook in 1-2 tablespoons of oil over high heat in medium skillet until lightly sautéed.  Add to chili-ghetti.

Pour mixture into 4 quart casserole.  Top with Parmesan cheese.  Bake, covered, for 45 minutes.  Remove cover the last 15 minutes.