Beef Mushroom Spaghetti Bake

Beef Mushroom Spaghetti Bake

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1 package (7 ounces) thin spaghetti, cooked and drained

Preheat oven to 350. 

In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, soup and water.  Add spaghetti; toss to coat.  Place in a greased 8-in. square baking dish.

Cover and bake at 350 for 35-40 minutes or until heated through.

This can be covered and frozen for up to 3 months.  To use frozen casserole: Thaw in the refrigerator, cover and bake at
350 for 35-40 minutes or until heated through.