Cheesy Spaghetti Bake

Provided by Judy Heiney

1/2 pound ground chuck
1/2 cup chopped onion
1 2/3 cups of prepared spaghetti sauce with mushrooms
6 ounces of spaghetti
2 tablespoons of margarine
4 tsp flour
1/4 tsp salt
3/4 cup of undiluted evaporated milk
1/3 cup of water
1 cup of shredded american cheese
2 tbs grated parmesan cheese

Brown ground chuck and onion in a frying pan, drain, and add spaghetti sauce.  Break spaghetti into thirds, cook, drain, and add to spaghetti sauce mix.

Melt butter in a small saucepan, add flour and salt.  Slowly add evaporated milk and water.  Cook over medium heat until thickened.  Add 1/2 cup of american cheese and parmesan cheese.  Stir until the cheese is melted.

Spread half of the spaghetti sauce mix in a 10x6x2 inch baking dish.  Spoon all of cheese sauce over the spaghetti mix.  Top with remaining spaghetti mix, and top with remaining 1/2 cup of american cheese.

Bake at 350 degrees for 15-20 minutes.