1 lb. ground chuck
1 med. onion, chopped
2 c. canned tomatoes
1 tbsp. steak sauce
1 tbsp. ketchup
1/4 c. chopped green pepper
2 tbsp. chopped parsley
6 oz. spaghetti
1 can cream of mushroom soup
1 c. grated cheddar cheese
Salt and pepper to taste

In heavy skillet, brown chuck until all red color disappears. Add onion, tomatoes, steak sauce, ketchup, green pepper and parsley. Simmer 30 minutes. Cook spaghetti according to directions on package. Combine spaghetti and beef mixture in 9 x 12 greased baking dish. Season to taste.

Fold in soup. Sprinkle cheese over top.

Bake at 350 degrees for 30 minutes until top is bubbly and browned. Makes 8 servings.