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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.


 

 

 


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