MAKES 4 TO 6 SERVINGS
2 tablespoons butter
1 pound ground chuck
½ cup chopped onion
¼ cup chopped green pepper
1 (10½-ounce) can condensed cream of mushroom soup
1 (10½-ounce) can condensed tomato soup
1 soup can water
1 clove garlic, minced
Salt and pepper, to taste
1½ cups shredded sharp Cheddar cheese
½ pound spaghetti, cooked short of al dente and drained
Preheat oven to 350 degrees.
In large skillet or saute pan, melt butter over medium heat. Add ground chuck, onion and green pepper. Cook and stir, separating meat until vegetables are tender.
Add condensed mushroom soup, condensed tomato soup, water and garlic. Stir to combine. Add salt and pepper.
Blend in ½ cup cheese and cooked spaghetti. Transfer mixture to 3-quart casserole. Smooth top with back of spoon. Top with remaining cheese. Bake for 20 to 30 minutes until bubbling and hot.