Chili-Ghetti

• 2 tbsp (30 ml). butter
• 3/4 cup (175 ml) onion, chopped
• 1 lb (.5 kg). lean ground beef
• 1 1 lb (.5 kg). 13 oz (364 grm). can tomatoes
• 1 32 oz (896 grm). can mild flavored chili
• 1 8 oz (224 grm). package spaghetti
• 12 oz (336 grm). cheddar cheese, shredded
• 1 cup (225 ml) dairy sour cream
• 1/2 lb (.2 kg). fresh mushrooms (optional)
• 1 tbsp (15 ml) cooking oil
• 1/4 cup (60 ml) grated Parmesan cheese

1. In large skillet melt butter.
2. Cook onion and ground beef until tender and brown; drain.
3. Add tomatoes and chili, simmer 45 minutes.
4. In the meantime, cook spaghetti according to package directions and drain.
5. Remove skillet from heat, stir in cheddar cheese until melted and fold in sour cream.
6. Combine chili mixture and spaghetti.
7. If using mushrooms, wash, pat dry, slice and cook in 1 tbsp (15 ml) oil over high heat in medium skillet until lightly sauteed.
8. Add to chili-ghetti.
9. Pour mixture into 4-quart casserole.
10. Top with Parmesan cheese.
11. Bake, covered, for 45 minutes; remove cover last 15 minutes.

butter, onion, lean ground beef, tomatoes, flavored chili, cheddar cheese, sour cream, fresh mushrooms, cooking oil, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000591 (may not work)