1-1/2 lbs. ground beef
1 c. chopped onion
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 (4 oz.) can mushroom stems & pieces, drained
2 tsp. sugar
1-1/2 tsp. dried oregano
1 tsp. salt
1 tsp. dried basil
8 oz. spaghetti, broken, cooked & drained
1 to 2 c. (4 to 8 oz.) shredded mozzarella cheese
1/3 c. grated Parmesan cheese

Cook ground beef, onion and garlic until beef is browned. Drain off fat. Stir in tomatoes, tomato sauce, mushrooms, sugar, oregano, salt and basil. Bring meat mixture to boiling, boil gently uncovered for 20 to 30 minutes, stir often. Remove sauce from heat, stir in drained spaghetti. Place half meat sauce in 13 x 9 inch baking dish, sprinkle with cheese, top with remaining spaghetti-meat sauce, sprinkle with Parmesan cheese. Bake casserole at 375 degrees for 30 minutes. Dee-lee-cious!