12 oz. thin spaghetti
1/4 lb. bacon, cut in sm. pieces
1 med. onion, chopped
1 lb. ground beef
2 c. tomato sauce
1 (4 oz.) can sliced mushrooms
1 1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. oregano
1/8 tsp. pepper
1 c. shredded cheddar cheese
1/2 c. shredded provolone cheese

Cook spaghetti; drain. Meanwhile, in a large skillet fry bacon slowly until browned. Drain off excess fat. Add onion and beef and cook until meat is brown. Mix in tomato sauce, mushrooms and seasonings. Simmer 15 minutes.

In a large bowl, combine sauce and spaghetti. Place half of mixture in a buttered 2 quart casserole. Top with half of cheddar and half of provolone cheese. Repeat layers. Bake at 375 degrees for 20 to 25 minutes.

I use a large can of tomato paste with water, it gives a richer tomato taste.