Baked Spaghetti



INGREDIENTS:

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

DIRECTIONS:

1. 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.

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

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

4. 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.

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



Baked Spaghetti