Baked Spaghetti

12 Ounces spaghetti

1 cup chopped onions

3-4 cloves of garlic chopped

One 16 oz. Can of diced tomatoes (Italian style work well)

1 pound lean ground beef

1/2 pound ground Italian sausage

One 4 1/2 oz. Can sliced mushrooms (drained)

1 tsp Italian seasoning

2 cups shredded cheddar cheese

One 10 1/2 oz. Can condensed cream of mushroom soup

1/4 cup water

1/4 to 1/2 cup of grated parmesan or romano cheese

Preheat oven to 350.

Add spaghetti to pot of boiling water (add a dash or 2 of olive oil to prevent sticking) Cook approximately 12 minutes, drain and set aside.

In a large skillet, sauté onion and garlic in a small amount of olive oil until tender.

Add beef and sausage and brown.

Drain excess grease if any.

Add tomatoes, mushrooms and seasoning and simmer uncovered for 10 minutes.

Grease a 9x13 inch baking dish and add half of the spaghetti.  Top with the half of the meat mixture and sprinkle half of the cheddar cheese on top.  Repeat.

In a medium bowl mix the soup with the 1/4 cup of water until smooth and pour over the casserole.  Top with the parmesan or romano cheese.

Baked for 30 to 35 minutes.  Let stand 10 minutes before serving.