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Cheesy Spaghetti Bake




Source of Recipe


Taste Of Home Magazine






List of Ingredients



• 1 pound uncooked spaghetti, broken into 3 inch pieces
  
• 4 pounds ground beef
  
• 2 large onions, chopped
  
• 1 large green pepper, chopped
  
• 4 cups milk
  
• 4 (10 3/4 ounce) cans condensed tomato soup, undiluted
  
• 2 (10 3//4 ounce) cans condensed cream of mushroom soup, undiluted
  
• 4 cups shredded sharp cheddar cheese
  






Instructions



1. Cook spaghetti according to package directions. Drain and place in 2 greased 13x9 inch baking dishes; set aside.
   
2. In two dutch ovens or stock pots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain.
   
3. To each pot, add 2 cups of milk, two cans of tomato soup, 1 can of mushroom soup and 1 cup of cheese. Bring to a boil.
   
4. Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese.
   
5. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly and tops are lightly browned.
   
6. Yield: 2 casseroles (12 servings each)