6 slices bacon, diced
1/2 c. chopped onion
1 lb. ground beef
4 oz. thin spaghetti
1 can (15 to 15 1/2 oz.) spaghetti sauce with mushrooms
1 can tomato sauce
1/2 c. water
4 to 6 tbsp. grated Parmesan cheese
1 can whole kernel corn, drained
1 can (8 oz.) sweet peas, drained

Fry bacon and drain grease. Return 1 tablespoon grease and stir in onion, then beef. Stir in tomato sauce and spaghetti sauce. Add cooked spaghetti, corn, peas, water and cheese. Place in casserole dish and bake 30 to 45 minutes at 325 degrees. (This casserole can be made and kept in refrigerator or for a longer time in freezer.)