Chili Pasta Casserole1 lb. lean ground beef1 medium onion, chopped 1/4 tsp. salt 1/8 tsp. black pepper 1 can (15 oz) vegetarian chili with beans 1 can (14 1/2 oz) Italian style stewed tomatoes, undrained 1 1/2 cups shredded sharp cheddar cheese, divided 1/2 cup reduced fat sour cream 1 1/2 tsp. chili powder 1/4 tsp. garlic powder 8 oz. cooked pasta Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and garlic powder. Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. To Freeze: Freeze in oven ready container. To Reheat: Defrost. Cook for 30 minutes at 350 degrees, or until hot and bubbly. Triple time from frozen. |