1 16-ounce package spaghetti, broken into thirds, cooked according to package directions
2 tablespoons vegetable oil
1/2 cup chopped onion
1 28-ounce jar favorite spaghetti sauce
1 1/2 cups vegetarian "ground beef", may substitute 1 pound ground beef, browned
2 tablespoons butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1 12-ounce can evaporated milk
2/3 cup water
1 cup shredded American cheese (I used Velveeta)
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Lightly spray with non-stick spray a 3-quart baking dish or a 13x9x2-inch pan.
In a large Dutch oven, begin cooking spaghetti according to package directions.
Meanwhile, prepare spaghetti and cheese sauces.
To prepare Spaghetti Sauce:
In a medium saucepan, over medium heat, sauté onion in oil until tender.
Stir in spaghetti sauce and burger.
Simmer over low heat while preparing Cheese Sauce.
To prepare cheese sauce:
In another medium saucepan, over medium heat, melt butter, blend in flour and salt.
Add milk and water; cook and stir until sauce thickens and bubbles.
Remove from heat; stir in 1/2 cup of the American cheese and the Parmesan cheese until melted.
After spaghetti is drained, return it to the Dutch oven, stir in the spaghetti sauce.
To assemble casserole:
Place half of the spaghetti mixture in the prepared baking dish; top with cheese sauce.
Carefully spoon remaining spaghetti mixture over the cheese sauce layer.
Sprinkle remaining American cheese over the top.
Bake in the preheated oven for 30 – 35 minutes, or until heated through.