Chili-Spaghetti Casserole

Today I had my friend Nikki and her 3 year old son, Chase over. We had a day full of crafts planned (painting coffee cups) while our boys played nicely crazily around the house. It was a full on chaos-filled day (aren't those the best?). Despite the frenzied toddlers and the house looking like a tornado of toys, Nikki and I were able to accomplish quite a bit of what we set out to do...while downing a big raspberry-dark chocolate latte to survive the storm!

Our friends stayed for dinner, we made a wonderful (but easy) casserole. Let me tell you, even the pickiest of eaters (Chase), ate his entire serving. Nikki and I kept a look of surprise while we watched him eat with no hesitation!

     Chili-Spaghetti Casserole 
   (adapted from Best Loved Recipes)

8 oz uncooked spaghetti noodles
20 oz ground turkey
1 medium onion, chopped small
1/4 tsp salt
1/8 tsp cracked black pepper
15 oz Hormel Vegetarian Chili w/ Beans
14.5 oz can Italian-style diced tomatoes, undrained
1-1/2 C sharp cheddar cheese, divided
3/4 C sour cream  
1-1/2 tsp chili powder
1/2 tsp garlic powder   

Preheat oven to 350º. Spray a 13x9" glass baking dish with non-stick cooking spray; set aside.

 In a large pot, boil salted water and cook spaghetti noodles as directed on package (about 9 min). 

Meanwhile, in a large skillet brown the turkey with the onions until cooked through and onions are translucent. Drain off fat. *Unless your skillet is large enough, pour turkey mixture into a large bowl. Stir in remaining ingredients reserving 1/2 C shredded cheese.

Drain noodles and add to the mixture. Toss gently, turn out into your prepared baking dish. Sprinkle the top with remaining 1/2 C cheese. Cover with foil and bake 30 min. Let stand 10 minutes before serving.