Thin Spaghetti Casserole

• 1/2 lb. thin spaghetti
• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 2 Tbsp. butter or margarine
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 (10 3/4 oz.) can condensed tomato soup
• 1 soup can water
• 1 clove garlic, minced
• 1 c. shredded process cheese

1. Cook thin spaghetti in 3-quarts salted boiling water 8 to 10 minutes.
2. Drain and rinse.
3. Brown beef and cook onion and pepper in butter until vegetables are tender.
4. Stir to separate meat particles.
5. Add soups, water and garlic; heat.
6. Blend with 1/2 cup cheese and cooked thin spaghetti in a 3-quart casserole.
7. Top with remaining cheese.
8. Bake at 350u0b0 for 30 minutes or until bubbling and hot.
9. Serves 4 to 6.

thin spaghetti, ground beef, onion, green pepper, butter, condensed cream, tomato soup, water, clove garlic, process cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=877721 (may not work)