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Baked Spaghetti for 20




Source of Recipe


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List of Ingredients




1 lb. spaghetti
4 lbs. ground beef
2 lg. onion, chopped (2 c.)
1 lg. green pepper, chopped (1 c.)
2 t. salt
2 (10 1/2 oz.) cans condensed cr. of mushroom soup
4 (10 1/2 oz.) cans condensed tomato soup
1 qt. milk
1 lb. sharp process American cheese, shredded (4 c.)

Recipe



Break spaghetti into 3" lengths; cook in
lg. amount boiling salted water; drain. In
Dutch oven or kettle, cook meat, onion,
and green pepper until meat is browned.
Sprinkle with salt. Gradually stir in soups,
milk, and 2 c. of the cheese. Divide cooked
spaghetti evenly between two 13x9x2"
baking dishes. Into each pan stir half the
soup meat mixture. Sprinkle remaining 2 c.
cheese on top of each. Bake uncovered in a
350° oven for 1 hour or till hot through.
Makes 20 servings.