Spaghetti Casserole

This recipe came from the Holland's United Methodist Women's cookbook "A Taste of Heaven". It was submitted by Cathy DeWitt. This was a easy weeknight meal and will reheat well for leftovers. Add a salad and some garlic bread and yumm! -Claire

1 T. olive oil (not necessary if using a non-stick pan)
1 lb. ground beef top round
1/2 cup onions, chopped
1 clove garlic, peeled and chopped (or pressed with Garlic Press)
1 (10 3/4 oz.) can cream of mushroom soup, Campbell's Healthy Request (or 98% Fat Free)
1 1/2 c. pasta sauce
1/2 cup water
1 c. cheddar cheese, pre-shredded (I used 2%)
4 c. cooked pasta, 8 oz. box uncooked
2 T. Parmesan cheese

Preheat oven to 400 degrees F. Mist a large skillet with vegetable cooking oil cooking spray (if needed), place over medium meat. Cook ground beef, onions and garlic until meat is no longer pink. Drain. Add the mushroom soup, pasta sauce, 1/2 cup cheddar cheese, cooked spaghetti, and 1/2 cup water. Mix. Transfer to a 13" x 9" baking dish and sprinkle all but 1 T. Parmesan cheese and 1 T. remaining cheddar cheese on top. Bake until it bubbles throughout and the cheese has melted, about 18-20 minutes. Sprinkle with remaining cheese and serve. Makes 8 servings.