Baked Spaghetti

• 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.)

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 350u0b0 for 1 hour or until hot through.

spaghetti, ground chuck, onions, green pepper, salt, condensed cream, tomato soup, milk, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084838 (may not work)