Cincinnati Chili Casserole

3 pounds ground chuck
1 package Cincinnati Chili dry mix
8 ounces spaghetti
1 pound grated cheddar cheese
1 whole large white onion
1 lg. can red kidney beans
2 TBS oil (1 for browning the meat & 1 in spaghetti
   water)

Mix the dry mix into the ground chuck and brown with 1 TBS oil. Cook 1/2 pound of spaghetti, using 1 TBS oil and salt in the water. Dice one large white onion.

Use a 9X14 casserole dish and layer the ingredients as follows:
1.  red kidney beans
2. diced white onion
3. ground chuck - drained but not rinsed of excess oil
4. spaghetti
5. grated cheddar cheese

Bake at 250 for 30 minutes. Then leave it in the oven and change the temperature to 375 until the cheese is toasty. Serve with a salad and garlic bread.

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Recipe by David Bridgford