Spaghetti Casserole...aka...World War II Pasta

This recipe is a family favorite. I first tried it when I was dating Pablo (that was a loooong time ago). His mom said that her mom used to make it. We renamed it World War II Pasta because of the era from which it came. I finally asked my mother-in-law last year for the recipe. I changed it a bit and made it bigger - because this is also great as leftovers (even people in this house who don't always love leftovers like this). So this is the type of food my family prefers over the previous posts.

1 box spaghetti (14.5 ounce) - break into thirds
1 onion, chopped
1 pound ground beef
1 large can tomato soup (family size) + 1 small can tomato soup (that is 2 cans total)
1 can diced tomatoes
Parmesan cheese

In a large pot, cook spaghetti according to package directions. Before you add it, break pasta into thirds.

Add onion and ground beef to pan. Brown meat, then drain off fat. Stir in soups and tomatoes. Combine with pasta. Put mixture into a greased casserole dish (I like my oval corning ware). Top with Parmesan cheese. Bake uncovered at 325 degrees for 30 minutes.

Delicious!!!