Spaghetti Casserole

1 1/2 pounds ground round
1 medium onion, chopped
1 (26 oz) jar tomato and basil pasta sauce (I used Newman's Own)
1/4 cup butter
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 oz) shredded sharp Cheddar cheese
Grated Parmesan cheese

Cook ground round and onion in large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.

Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in 1/2 cup Parmesan cheese and pepper.

Spoon one-third of meat mixture into lightly greased 5 quart slow cooker. Spread half of broken spaghetti over meat, pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6-8 servings