Baked Spaghetti II Recipe

Ingredients <br>- 1 pound spaghetti <br>- 1 pound lean ground beef <br>- 1 onion, chopped <br>- 1 green bell pepper, chopped <br>- 2 cloves garlic, chopped <br>- 1 (10.75 ounce) can condensed cream of mushroom soup <br>- 1 1/2 cups water <br>- 1 (10.75 ounce) can condensed tomato soup <br>- 2 cups shredded sharp Cheddar cheese <br><p></p>Directions <br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. <br>step 2: In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet. <br>step 3: Preheat oven to 350 degrees F (175 degrees C). <br>step 4: Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese. <br>step 5: Bake in preheated oven for 20 to 30 minutes; serve. <br>

Ingredients
- 1 pound spaghetti
- 1 pound lean ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/2 cups water
- 1 (10.75 ounce) can condensed tomato soup
- 2 cups shredded sharp Cheddar cheese

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
step 2: In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
step 3: Preheat oven to 350 degrees F (175 degrees C).
step 4: Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese.
step 5: Bake in preheated oven for 20 to 30 minutes; serve.

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