2 lb. hamburger
1 onion, chopped
2 cans Italian tomatoes, diced (with basil, garlic and oregano)
1 can Ro-Tel
1 can mushrooms, drained
16 oz. angel hair spaghetti
1 stick butter
garlic salt to taste
1 pkg. mild Cheddar cheese
2 cans cream of mushroom soup

Brown hamburger meat with chopped onion and drain grease. Add tomatoes, Ro-Tel and mushrooms. Simmer for 30 minutes on low heat. Cook and drain spaghetti noodles (do not rinse). Add butter and garlic salt. Stir gently until butter melts.

In a large casserole dish, make 2 layers of noodles, meat mixture and cheese. Add just enough milk in the soup to spreadable consistency. Pour soup mixture over top of casserole and sprinkle with Parmesan cheese.

Bake at 350°F until heated thoroughly.