Baked Spaghetti - cooking recipe

Ingredients

1 lb. spaghetti
4 lb. ground chuck
2 large onions
1 large green pepper, chopped (1 c.)
2 tsp. salt (optional)
2 (10 1/2 oz.) cans condensed cream of mushroom soup
4 (10 1/2 oz.) cans condensed tomato soup (can substitute 4 cans Ragu spaghetti sauce, if you wish)
1 qt. milk (you can use 1 can Pet evaporated milk and 1 can water, if you wish)
1 lb. sharp process American cheese, shredded (4 c.)

Preparation

Break spaghetti into 3-inch lengths. Cook in a large amount of boiling 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 cups of the cheese.
Divide spaghetti evenly between two 9 x 13 x 2-inch baking dishes.
Into each pan, stir half the soup-meat mixture.
Sprinkle 1 cup cheese atop each dish or use 1 large baking dish.
Bake, uncovered, at 350\u00b0 for 1 hour or until hot through.