6 slices bacon, diced
1 lb. ground beef
1/2 c. chopped onion
1 (15 1/2 oz.) spaghetti sauce with mushrooms and cheese
3/4 tsp. salt
1/2 c. water
4 oz. thin spaghetti
1 (12 oz.) can vacuum-packed golden whole kernel corn, drained
1 (8 1/2 oz.) can sweet peas, drained
Grated Parmesan cheese

Fry bacon until crisp; pour off drippings except for 1 tablespoon. Brown ground beef and onion in drippings; drain. Stir in spaghetti sauce, salt, and water; heat through.

Break spaghetti in half; cook according to package directions. Drain and add to meat-sauce; stir in corn and peas. Pour into 2 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 35-40 minutes.