French Spaghetti

One of our favorites! I put it together earlier in the day and keep refrigerated till ready to bake. Makes a huge mess in the kitchen, but worth it!

Ingredients:

• 1 medium onion sliced
• 1/2 c plus 3 Tablespoons butter
• 1 cup milk
• 1/2 pint (1 cup) whipping cream
• 1 28 oz can peeled whole tomatoes, drained
• 1/2 6 oz can pitted black olives cut lengthwise (i use the whole can)
• salt
• 4 oz sliced mushrooms
• 3/4 cup Parmesan cheese
• 2 Tablespoon all purpose flour
• 1 16 oz box spaghetti noodles

Fry onion in the ½ cup butter until translucent. Add tomatoes stirring to break up. Stir in 1 teaspoon of salt and simmer 40 minutes stirring occasionally. Cook spaghetti in salted boiling water. Drain and set aside. Melt remaining 3 Tablespoons of butter in saucepan; add flour stirring to make a smooth paste. Stir in milk slowly: cook and stir until mixture thickens. Remove from heat. Stir in whipping cream. Put noodles into greased 9 x 13 baking pan. Add a layer of olives, mushrooms, tomato sauce and cream sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 40-50 minutes.