Baked Spaghetti

9 ingredients
7 steps

Ingredients

  • 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.)

Directions

  1. 1
    Break spaghetti into 3-inch lengths. Cook in a large amount of boiling water; drain.
  2. 2
    In Dutch oven or kettle, cook meat, onion and green pepper until meat is browned.
  3. 3
    Sprinkle with salt. Gradually stir in soups, milk and 2 cups of the cheese.
  4. 4
    Divide spaghetti evenly between two 9 x 13 x 2-inch baking dishes.
  5. 5
    Into each pan, stir half the soup-meat mixture.
  6. 6
    Sprinkle 1 cup cheese atop each dish or use 1 large baking dish.
  7. 7
    Bake, uncovered, at 350° for 1 hour or until hot through.

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