My Version of my Grandmother's Cailfornia Spaghetti

2 tablespoons olive oil 

1 large onion, chopped finely

1 pound of ground beef or Mild Italian Sausage

1 24-ounce jar of tomato basil or marinara spaghetti sauce

1 28-ounce can of crushed tomatoes

1 garlic clove, grated or minced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon oregano

2 cups corn

1 can chopped black olives

1 cup cheddar cheese, grated

1 box, plus about 1/4 of another box of spaghetti, thin or regular, cooked 

2 - 3 cups cheddar cheese, grated, for topping

Saute onion in the olive oil until tender. Add the meat and cook until the meat is no longer pink. Remove the pan from the stove, and pour the sauce into a very large bowl. Then stir into the sauce all of the other ingredients except the 2-3 cups of cheese.  Split the pasta into 2 - 9 x 13" baking dishes that have been sprayed with Pam. Top the pasta with a layer of cheese and bake in a 350-degree oven for 30 minutes or until spaghetti is heated through.