Grandma’s Spaghetti Supreme

Makes 8 servings at
390 calories each

16-oz. pkg. spaghetti, uncooked

1 lb. extra lean ground beef

1/4 c. onion, chopped

2 10-3/4 oz. cans tomato soup

10-3/4 oz. can fat-free cream of mushroom soup

1 c. shredded reduced-fat Cheddar cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet over medium heat, brown beef and onion; drain. Add tomato soup and spaghetti; mix together. Transfer to a greased 13"x9" baking pan. Spoon mushroom soup over top. Bake, uncovered, at 350 degrees for about 40 minutes, until bubbly around the edges. Sprinkle with cheese and return to oven until cheese is melted, about 5 minutes.

For a delicious low-calorie change from pasta, make “noodles” from zucchini or summer squash. Cut into long, thin strips, steam lightly or sauté in a little olive oil and toss with your favorite pasta sauce.