Baked Spaghetti II

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

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 9×13 inch baking dish; top with Cheddar cheese.

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