Baked Spaghetti - cooking recipe

Ingredients

1 lb. spaghetti
4 lb. ground beef
2 c. onion, chopped
1 tsp. salt
2 (10 1/2 oz.) cans cream of mushroom soup
4 (10 1/2 oz.) cans tomato soup
1 lb. sharp Cheddar cheese, grated
1 qt. milk

Preparation

Break spaghetti in 3-inch lengths and cook in large amount of water; drain well.
In Dutch oven, cook meat, onion and green pepper until meat is brown.
Sprinkle with salt.
Gradually stir in soups, milk and 2 cups cheese.
Divide cooked spaghetti evenly in two 13 x 9 x 2-inch pans.
Into each pan, stir half of soup and meat mixture; sprinkle remaining 2 cups of cheese on top of each. Bake, uncovered at 350\u00b0 for about 1 hour.
Serves 20.
This is great for a dish to take out to a Pot Luck or covered dish dinner.