Vegetarian 'Chef Boyardee' - cooking recipe

Ingredients

1 1/2 cups textured vegetable protein (TVP)
0.5 (3/4 ounce) packet mushroom gravy mix, similar flavoring packets can be substituted or (3/4 ounce) packet 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

Preparation

Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.
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.
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).
Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).
Serve with grated Parmesan for extra goodness.