1 (8 oz.) pkg. thin spaghetti, uncooked
1/2 c. milk
1 egg, beaten
Vegetable cooking spray
1 lb. lean ground beef
1 med. onion, chopped
1 med. green pepper, chopped
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
1 tsp. Italian seasoning
1 tsp. herb seasoning
1/4 tsp. pepper & salt to taste
1 c. sliced fresh mushrooms or 3 (4 oz.) cans sliced stems & pieces
2 c. shredded Mozzarella cheese

Prepare spaghetti as package directs; drain. In medium bowl, blend milk and egg (also salt and pepper this mixture); add spaghetti and toss to coat. Spray 15"x10" jelly roll pan (I use an 8 1/2" x 12 1/2" Pyrex baking dish) with vegetable cooking spray. Spread spaghetti mixture evenly in prepared pan. In large skillet, cook beef, onion, green pepper and garlic until beef is no longer pink; drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture evenly over spaghetti. Top with mushrooms and cheese. Bake in 350 degree oven for 20 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.