(serve with a tossed salad and crusty buns or garlic bread)
1 Tbsp. Olive oil (none if you're using a good no-stick pan)
1 pound ground beef - lean
1/2 cup chopped onion
1 clove garlic, crushed
1 can cream of Mushroom soup
1 1/2 cups tomato-based pasta sauce (canned or jar)
1 cup shredded cheddar
4 cups cooked spaghetti
2 Tbsp. grated parmesan cheese
(Tips: if one of your kids gets home before you get home from work, they might be able to cook the spaghetti and grate the cheese ahead of time for you. Good time saver. Another time-saver is to buy a jar of crushed garlic. It lasts forever in the fridge, goes a long ways and definitely saves time.)
Pre-heat oven to 400 F
Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and add onion and garlic. Cook through, breaking up the lumps until beef is cooked through. Remove from heat and transfer to a large mixing bowl. (If there is a lot of fat in the pan, drain the mixture in a strainer before transferring it.)
Add the mushroom soup, pasta sauce, 1/2 cup of the cheddar, the cooked spaghetti and 1/2 cup of water and stir to mix.
Transfer the mixture to a 13 x 9 (3 quart) casserole dish and sprinkle all but 1 tbsp of the remaining cheddar and one tbsp parmesan over the top.
Bake until it bubbles throughout and the cheese has melted - about 18 - 20 minutes. Sprinkle on the remaining tablespoon of each cheese and serve at once.