Spaghetti Casserole

1 tablespoon olive oil

1 pound ground round

1/2 cup chopped onion (1 small onion)

1 clove garlic, peeled and sliced

1 (10 3/4-ounce) can cream of mushroom soup

1-1/2 cups of your favorite tomato-based pasta sauce

1 cup pre-shredded sharp Cheddar cheese

4 cups cooked spaghetti (8 ounces uncooked)

2 tablespoons pre-grated Parmesan cheese

Preheat oven to 400 degrees.

Place olive oil in a large skillet over medium-high heat. Crumble in ground beef and add onion and garlic. Cook, stirring and breaking up lumps of meat, until beef is brown all over and cooked through, 4 to 5 minutes. Remove skillet from heat and transfer beef to a large mixing bowl. (If there is a lot of fat in the pan, drain mixture in a strainer before transferring it.)

Add mushroom soup, pasta sauce, 1/2 cup Cheddar cheese, cooked spaghetti and 1/2 cup water; stir to mix.

Transfer spaghetti to a 13x9-inch glass or ceramic baking dish and sprinkle all but 1 tablespoon of remaining Cheddar and 1 tablespoon Parmesan on top.

Bake casserole until it bubbles and cheese has melted, 18 to 20 minutes. Sprinkle on remaining tablespoon of each cheese and serve at once.

Serves 4 - 6

Nutrition facts per serving: 375 calories, 18 g fat, 7 g saturated fat, 46 mg cholesterol, 32 g carbohydrates, 21 g protein, 635 mg sodium, 2 g fiber