2 tbsp. butter
1 clove garlic, minced
3/4 c. chopped onion
1 lb. ground beef
2 1/2 c. (1 lb. 3 oz. can) tomatoes
4 c. (2, 1 lb. cans) chili with meat
1 (8 oz.) pkg. spaghetti
3 c. shredded cheddar cheese
1 c. dairy sour cream
1/4 c. grated Parmesan cheese

Melt butter in a large skillet; brown garlic, onion and ground beef. Drain off excess fat, then add tomatoes and chili; simmer about 45 minutes.

Meanwhile, cook spaghetti according to package directions; drain. Remove skillet from heat and stir in cheddar cheese until melted; then fold in sour cream.

Combine chili mixture and spaghetti, mixing well. Turn into a 3 quart casserole. Top with Parmesan cheese and bake at 350 degrees for 45 minutes. Serves 10-12.