Vegetarian 'chef Boyardee'

Ingredients

• 1 1/2 cups textured vegetable protein (TVP)
• 1/2 (3/4 ounce) packet mushroom gravy mix, similar flavoring packets can be substituted or 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

Directions

1. 1

   Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.

2. 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. 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. 4

   Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).

5. 5

   Serve with grated Parmesan for extra goodness.