Baked Spaghetti

Spaghetti is a comfort meal. It's easy. Kids like it. And it's cheap. It's also quick, especially if you serve the kind where you just throw some sauce on the noodles with some shredded cheese. Sometimes, though, a baked spaghetti is just right for a cold day. And in light of yesterday's absurd budget cuts on the University System of Georgia, I felt compelled to prepare an inexpensive comfort meal.

Here's how I did it:
Ingredients:
1/3 -1/2 box of whole grain spaghetti, cooked and drained
1 lb. lean ground beef (the leanest you can get)
cooking spray
1 jar Ragu Light tomato and basil spaghetti sauce
1 can Campbell's Healthy Request cream of mushroom soup
2 small jars of whole button mushrooms (because Lawson loves those thangs)
1 cup (more if you like) part-skim or fat free shredded mozzarella cheese

Instructions:
Brown the ground beef and drain off any fat. Spray a 9 x 12 casserole dish with cooking spray. Combine beef, spaghetti sauce, and mushroom soup. Add spaghetti and mushrooms. Top with cheese. Bake at 350 degrees for about 30 minutes.

While the spaghetti is baking, you can make a green salad to eat with it. Then, when the meal is ready, you and the rest of your family can say the blessing, including a small request that the Georgia state legislature comes to its senses before it comes to a budget vote.

Just sayin'.