1 ½ lb. ground beef
3 T. parmesan cheese
3 T. dry onion soup
1 28 oz. can tomatoes, drained
1 sm. pkg. spaghetti
2 c. grated cheese
1 t.. salt
pepper
Boil spaghetti in salted water & drain. Set aside. Cook meat until all redness is gone. Add chopped tomatoes, cheese, onion soup, & seasonings. Add mushroom soup & spaghetti, blending well. Place in a 9 x 13 Pyrex casserole; cover with parmesan cheese. Bake at 400 for 15-20 min. or until cheese is melted.
Linda Jensen
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