Inside Out Spaghetti Pie

This is dinner tonight, it is from the Better Homes and Garden Ultimate Casserole magazine.

1 (5oz) can evaporated milk
1/2 cup dry bread crumbs
1 small onion, chopped (1/3 cup)
1 tsp salt
1 tsp dried Italian seasoning, crushed
1/4 tsp black pepper
1 pound lean ground beef
4 oz dried spaghetti
1 tbs butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
1 cup shredded Mozzarella cheese

Preheat oven to 350. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees). Carefully tilt dish and drain off the fat into a heatproof container.

Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.

Spread half of the pizza sauce over the meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Place the spaghetti mixture on top of that layer. Top with remaining pizza sauce and the remaining 1/2 cup of mozzarella cheese.

Bake, uncovered, about 20 minutes or until heated through. If necessary, cover edges of meat mixture with foil to prevent overbrowning. Let stand 15 minutes before serving. Makes 6 servings.