Spaghetti Beef Casserole

• 1-1/2 pounds uncooked spaghetti
• 3 pounds ground beef
• 1 cup chopped onion
• 2/3 cup chopped green pepper
• 1 teaspoon minced garlic
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 1-1/3 cups water
• 1 can (8 ounces) mushroom stems and pieces, drained
• 3 cups shredded cheddar cheese, divided

1. Cook spaghetti according to package directions. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the soups, water and mushrooms.
2. Drain spaghetti. Add spaghetti and 1 cup cheese to beef mixture. Transfer to two greased 13x9-in. baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350u0b0 for 20-25 minutes or until cheese is melted.
3. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 1 to 1-1/4 hours or until heated through and cheese is melted.

spaghetti, ground beef, onion, green pepper, garlic, condensed cream, tomato soup, water, mushroom stems, cheddar cheese

Taken from www.tasteofhome.com/recipes/spaghetti-beef-casserole/ (may not work)