Vegetarian 'Chef Boyardee'

• 1 1/2 cups textured vegetable protein (TVP)
• 0.5 (3/4 ounce) packet mushroom gravy mix, similar flavoring packets can be substituted or (3/4 ounce) packet mexican taco seasoning, enchilada seasoning also works
• 2 tablespoons oil
• 1 (14 ounce) box spaghetti noodles (If your box is larger, just remove a small amount(about as big around as the average thumb)
• 1 onion, chopped
• 1 -2 cup shredded cheese, to taste (optional)
• 1 cup hot water, plus enough water to fill medium-size casserole dish
• 26 ounces tomato sauce, of your favorite variety

1. Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.
2. In greased medium-size casserole dish layer (in this order from bottom up) cheese (opt.), TVP 'meat', onions, dry noodles, and tomato sauce until out of layering material; top with cheese.
3. Fill empty tomato sauce jar with water and pour over other ingredients; carefully wiggle a knife around in it to make sure the water gets to the bottom (but do not stir as the layers contribute to the goodness).
4. Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).
5. Serve with grated Parmesan for extra goodness.

textured vegetable protein, mushroom gravy mix, oil, noodles, onion, shredded cheese, hot water, tomato sauce

Taken from www.food.com/recipe/vegetarian-chef-boyardee-306035 (may not work)