1 1/2 lb. ground chuck
3 c. (3 8 oz.) tomato sauce
4 1/2 c. water
3 pkg. (1 1/2 oz. ea.) spaghetti sauce mix
3/4 tsp. salt
1 1/2 lb. spaghetti
1/4 c. butter
1/3 c. flour
1 1/2 tsp. salt
1 c. water
2 c. undiluted evaporated milk
2 c. (8 oz.) shredded process American cheese
1/3 c. grated Parmesan cheese

Brown chuck in large skillet; drain fat. Add tomato sauce, 4 1/2 c. water, spaghetti sauce mix, and 3/4 tsp. salt. Simmer 30 minutes; stir often. Cook spaghetti according to package directions. Melt butter; add flour and 1 1/2 tsp. salt. Add 1 cup water and evaporated milk slowly; cook over medium until thickened. Add 1 1/2 cups American cheese and Parmesan cheese. For two 13 x 9 x 2 inch casseroles, divide spaghetti, tomato sauce and cheese sauce in half; use half for each casserole. For each casserole, layer half of spaghetti, half tomato sauce, cheese sauce, remaining spaghetti and remaining tomato sauce. Top with 1/2 cup American cheese. Prepare second casserole in same way. Bake in moderate oven at 350 degrees 15-25 minutes.

This recipe may be divided into several portions and frozen. More cheese may be added.