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

Brown chuck in large saucepan. Pour off fat. Add tomato sauce, the 4 1/2 cups water, spaghetti sauce mix, and the 3/4 teaspoon salt. Simmer, uncovered, stirring often for 30 minutes. Break spaghetti into thirds. Cook according to package directions. Rinse spaghetti. Drain and keep warm. Melt butter in saucepan. Stir in flour and the 1 1/2 teaspoons salt. Add Carnation and water slowly, stirring over medium heat until thickened. Add 1 1/2 cups American cheese and the Parmesan cheese. Stir until melted.

For two 9x13x2 inch casserole, divide spaghetti, tomato sauce, and cheese sauce in half, using half of each in one casserole. To prepare one 9x13x2 inch casserole, layer ingredients as follows: half of spaghetti, half of tomato sauce, cheese sauce, remaining spaghetti, and remaining tomato sauce. Top with 1/4 cup (1 oz.) of the American cheese. Prepare second casserole in same order using remaining half of ingredients. Bake in moderate 350 degree oven for 15 - 25 minutes or until bubbly. Serve at once.