8 oz. spaghetti
2 1/2 qt. boiling water
1 tbsp. cooking oil, optional
2 tsp. salt
1 tbsp. cooking oil
1 lb. lean ground beef
1 c. chopped onion
1 (10 oz.) can condensed cream of mushroom soup
1 (10 oz.) can condensed tomato soup
1/2 c. water
1 tsp. seasoned salt
1/4 tsp. pepper
2 c. grated med. Cheddar cheese
1/2 c. dry bread crumbs
2 tbsp. butter, melted
1/4 c. grated med. Cheddar cheese

In large uncovered saucepan, cook spaghetti in boiling water, first amounts of cooking oil and salt until tender but firm, about 11-13 minutes. Drain. Return spaghetti to pot.

Heat second amount of cooking oil in frying pan. Add beef and onion. Scramble-fry until no pink remains and onion is soft.

Add mushroom soup, tomato soup, water, seasoned salt and pepper to meat mixture. Simmer slowly uncovered for 10-15 minutes.

Add first amount of cheese. Stir to melt. Mix with spaghetti. Turn into 2 1/2-3 quart greased casserole.

Mix bread crumbs with melted butter in small saucepan. Stir in remaining cheese. Sprinkle over top. Bake uncovered in 350 degree oven for 20-30 minutes, or until hot and browned. Serves 6-8.