Baked Spaghetti II recipe

6 servings

1 pound spaghetti

1 pound lean ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

1 1/2 cups water

1 (10.75 ounce) can condensed tomato soup

2 cups shredded sharp Cheddar cheese

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.

Preheat oven to 350 degrees F (175 degrees C).

Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet.

Stir pasta into meat and soup mixture; mix together well.

Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.

Bake in preheated oven for 20 to 30 minutes; serve.