1 lb. ground beef
1/2 c. onion, chopped
1 sm. clove garlic, crushed
3 c. (28 oz.) prepared spaghetti sauce
3/4 lb. (12 oz.) spaghetti
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/3 c. undiluted Carnation Evaporated milk
2/3 c. water
1 c. (4 oz.) Process cheese, shredded
1/4 c. grated Parmesan cheese

Brown ground beef, onion and garlic in skillet. Drain fat. Add spaghetti sauce; simmer, uncovered 10 minutes. Break spaghetti into thirds. Cook according to package directions. Rinse and drain. Melt butter in saucepan. Stir in flour, salt and pepper. Gradually add Carnation and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Add 1/2 cup process cheese and Parmesan cheese; stir until melted. Combine spaghetti and spaghetti sauce. Spread 1/2 spaghetti mixture in bottom of 13 x 9 x 2 inch baking dish. Spoon cheese sauce over spaghetti; top with remaining spaghetti mixture and remaining 1/2 cup process cheese. Bake in slow oven at 325 degrees about 20 minutes or until bubbly.

For Freezing: Wrap tightly; freeze. Before serving, thaw completely. Bake in slow oven at 325 degrees 25 to 30 minutes or until bubbly. Makes 10 cups.