2 quarts spaghetti sauce
1 pound ground beef
2 pounds Italian sausage
2 (2 ounce) packages dry onion soup mix
2 cups milk
2 eggs
1 teaspoon beef bouillon granules
Preheat oven to 350 degrees F (175 degrees C). Mix spaghetti sauce, mushrooms, eggs, beef and sausage in small bowl. Pour mixture into a 9x13 inch casserole dish.
Bake covered in preheated oven for 40 minutes. Remove foil and bake an additional 20 minutes. Place aluminum foil on baking sheet. Bake an additional 10 minutes. Remove foil and bake an additional 20 minutes. Remove foil and continue baking 30 minutes.
While the meat is baking, make the soup. In a small bowl, pour one quart milk into a blender. Blend well and pour into meat mixture. Mix brown sugar, allspice, cinnamon, nutmeg and salt. Transfer mixture into casserole dish.
Bake in preheated oven for 50 minutes, or until an instant-read thermometer inserted into the center of the pie reads 180 degrees F (80 degrees C). Remove foil from the oven and turn to cool. Top with warmed spaghetti sauce and serve.