1 med. onion, chopped
1 can (2 1/2 oz.) sliced mushrooms, drained
1 tbsp. butter
1 lb. ground beef
2 cans (8 oz. each) tomato sauce
1 1/2 c. water
1 1/2 tsp. Italian seasoning
1 tsp. garlic salt
1/4 tsp. pepper
1/4 lb. uncooked spaghetti, broken in half
Grated Parmesan cheese (optional)

1. Combine onion, mushrooms and butter in a 2 quart casserole. Microwave on High (100%) for 3 to 4 minutes or until onion is tender.

2. Place ground beef in casserole. Cover with waxed paper. Microwave on High (100%) for 6 to 8 minutes or until meat is pink in center. Stir halfway through cooking. Drain off excess fat.

3. Stir in tomato sauce, water, Italian seasoning, garlic salt and pepper. Cover. Microwave on High (100%) for 4 to 5 minutes or until hot and bubbly.

4. Stir spaghetti noodles into sauce. Cover with a tight fitting lid or plastic wrap. Microwave on Medium (50%) for 25 to 30 minutes or until spaghetti is tender. Stir several times during cooking.

5. Sprinkle with Parmesan cheese before serving. Recipe yield: 6 servings.