Hambuger Tetrazinni

1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1 c chopped onion
1/2 tsp. minced onion
2 tbs. olive oil
3 cans COM soup
1 lb. hamburger
1 can chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
2 c grated parmesan cheese, divided

Label: Cook 1/2 package of Spaghetti according to package directions. In a skillett, add oil and saute the mushrooms, onions, and garlic until tender. Add a can of Cream of Mushroom soup, 1 1 1/4 cup of water and stir in the soup, hamburger, Italian seasoning, and pepper. Drain spaghetti, stir into the hamburger mixture. **Add 1 can cream of mushroom soup **

Transfer into greased 8 in. square baking dishes. Sprinkle with remaining cheese.
Bake casserole covered at 350 for 45 min. Uncover and bake for 5-10 more min. or until bubbly. (This was originally Laura's, I will bring mine done).

Label - 24 - Cook 1/2 spaghetti packet and drain.  In a skillet, add oil and saute the mushroom/onion baggie until tender.  Add Spaghetti, soup baggie and mushroom skillet together with cheese.  Bake in casserole dish at 350 for 45 minutes or until bubbly.  If mixture seems too thick, add up to 2/3 cup water.