Baked Spaghetti

We don't eat a lot of casseroles. Baked Spaghetti is probably classified as one, though, since it has cream of mushroom soup and is a one-dish meal. This layered spaghetti has just the right amount of creaminess and cheese to make it the perfect feel-good food. And it makes really delicious leftovers. It's also easy to layer into two 8x8 pans if you need to take dinner to someone and still have some to feed your own fam.
Baked Spaghetti
12 oz spaghetti
1 lb. ground beef
1 small onion, chopped
1 can mushrooms, chopped
1 tsp Italian Seasoning
salt & pepper
1 quart stewed tomatoes
2 cups shredded cheese
1 can cream of mushroom soup
1/4 cup water
Parmesan cheese

Bring a large pot of water to boil. Cook spaghetti until tender. Meanwhile, brown ground beef with onion, mushrooms, italian seasoning, salt, & pepper until cooked through. Add quart of tomatoes. If you have kids in your family that don't like tomatoes, just blend them before adding to beef.

In a 9x13 pan, layer 1/2 of spaghetti, 1/2 meat mixture, and top with 1 cup of cheese. Repeat layers.

Combine mushroom soup with water, and spread over top layers. Sprinkle with parmesan cheese.

Bake at 350 covered for 30 minutes. Remove cover and bake another 15 minutes until hot and bubbly around the edges. I usually let it rest on the counter for 10 minutes or so before cutting so the juices absorb.