1 lb. uncooked spaghetti
1-1/2 lb. ground beef
1/2 cup chopped onion
1/3 cup chopped green pepper
1 tsp. minced garlic
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 cup water
1 small container mushroom stems and pieces
1-1/2 cups shredded cheddar cheese, divided
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the soups, water and mushrooms.
Drain spaghetti. Add spaghetti and 3/4 cups cheese to beef mixture.
Transfer to a greased 13 x 9-inch baking dish. Sprinkle with remaining cheese.
Bake uncovered at 350-degrees for 20-25 minutes.
Source: Taste of Home Simple & Delicious magazine, August 2008