Ingredients
1 pound uncooked spaghetti, broken into 3-inch pieces4 pounds ground beef2 large onions, chopped1 large green pepper, chopped4 cups 2% milk4 cans (10-3/4 ounces each) condensed tomato soup, undiluted2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted4 cups shredded sharp cheddar cheese, divided
Preparation
Cook spaghetti according to package directions. Drain and place in 2 greased 13x9-in. baking dishes; set aside.
In each of 2 Dutch ovens or stockpots, cook half the beef, onions and green pepper over medium heat until meat is no longer pink, breaking it into crumbles; drain. To each pot, add 2 cups milk, 2 cans tomato soup, 1 can mushroom soup and 1 cup cheese. Bring to a boil.
Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned.
