1/2 lb. spaghetti noodles
1 lb. ground beef
1 med. or sm. onion
2 cans tomato soup
1 c. water
1 c. bread crumbs
2 tbsp. butter

Cook spaghetti in boiling water; drain. Set aside. In large skillet, brown beef and onions; simmer for 10 minutes; drain. Add tomato soup and water and heat until smooth and bubbly; set aside. Alternate sauce and noodles by layering in a 2-quart casserole dish. Set aside. In small skillet saute tossed bread crumbs and butter. Sprinkle evenly over casserole and bake at 325 degrees for 1 hour.