Baked Spaghetti

Ingredients

• 1 lb spaghetti
• 4 lb ground chuck
• 2 large onions
• 1 large green pepper chopped 1 c
• 2 tsp salt optional
• 2 10 12 oz cans condensed cream of mushroom soup
• 4 10 12 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

Directions

1. Break spaghetti into 3-inch lengths Cook in a large amount of boiling water drain
2. In Dutch oven or kettle cook meat onion and green pepper until meat is browned
3. Sprinkle with salt Gradually stir in soups milk and 2 cups of the cheese
4. Divide spaghetti evenly between two 9 x 13 x 2-inch baking dishes
5. Into each pan stir half the soup-meat mixture
6. Sprinkle 1 cup cheese atop each dish or use 1 large baking dish
7. Bake uncovered at 350 for 1 hour or until hot through