1/2 lb. ground chuck
1/4 c. chopped onion
1 3/4 c. (15 oz. can) prepared spaghetti sauce with mushrooms
6 oz. spaghetti
2 tbsp. butter
4 tsp. flour
1/4 tsp. salt
3/4 c. undiluted evaporated milk
1/3 c. water
1 c. (4 oz.) shredded process American cheese
2 tbsp. grated Parmesan cheese

1. Brown chuck and onion in frying pan. Drain off fat. Add spaghetti sauce; simmer 10 minutes. Break spaghetti into thirds. Cook according to package directions. Rinse and drain. Mix spaghetti and sauce.

2. Melt butter in small saucepan. Stir in flour and salt. Slowly add evaporated milk and water. Cook over medium heat; stir constantly until thickened. Add 1/2 cup American cheese and Parmesan cheese. Stir until melted.

3. Spread 1/2 spaghetti mixture in bottom of 10 x 6 x 2 inch baking dish. Spoon all of cheese sauce over spaghetti. Top with remaining spaghetti mixture and remaining 1/2 cup American cheese. Bake in moderate oven (350 degrees) for 15-20 minutes. Makes 6 servings.