1 1/2 lbs. ground chuck
32 oz. tomato sauce
4 1/2 c. water
3 (1 1/2 oz.) pkgs. spaghetti sauce mix
3/4 tsp. salt
1 1/2 lbs. spaghetti
1/4 c. butter
1/3 c. flour
1 1/2 tsp. salt
2 c. evaporated milk
1 c. water
2 c. (8 oz.) shredded American cheese
1/3 c. Parmesan cheese

Brown meat. Pour off fat. Add tomato sauce, 4 1/2 cups water, spaghetti sauce mix and 3/4 teaspoon salt. Simmer uncovered, stirring often for 30 minutes. Cook spaghetti according to directions. Drain and keep warm. Melt butter in pan, stir in flour and 1 1/2 teaspoon salt. Add milk and water slowly stirring over medium heat until thick. Add 1 1/2 cups cheese and Parmesan cheese. Stir until melted. Makes two 9 x 13 inch casseroles.

Divide spaghetti, tomato sauce and cheese sauce in half. For each casserole, layer as follows: 1/2 of spaghetti, 1/2 cheese sauce, then 1/2 tomato sauce. Prepare second one in same order. Sprinkle 1/2 cup cheese on top. Bake at 350 degrees for 20-30 minutes. Serve at once. Can refrigerate or freeze until ready to bake.