Spaghetti Casserole

• 2 pounds ground round
• 1 medium onion, chopped
• 8 ounces uncooked spaghetti, broken into pieces
• 1 (26-oz.) jar tomato-and-basil pasta sauce
• 1 (14.5-oz.) can diced fire-roasted tomatoes
• 1 teaspoon dried Italian seasoning
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• Freshly grated Parmesan cheese

1. Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.
2. Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.
3. Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.
4. Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.
5. Note: We tested with McCormick Perfect Pinch Italian Seasoning.

ground round, onion, tomato, tomatoes, italian seasoning, cheddar cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/spaghetti-casserole-0 (may not work)