BAKED SPAGHETTI II

Baked Spaghetti II image

Here is an inexpensive and delicious meal made rich and zesty by tomato soup, cream of mushroom soup, green pepper, and cheese. You can use any kind of pasta and you can substitute ground chicken and turkey for beef. My kids love it!

Provided by Debbie Clark

Time 40m

Yield 7

Number Of Ingredients 9

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 ½ cups water
1 (10.75 ounce) can condensed tomato soup
2 cups shredded sharp Cheddar cheese

Steps:

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.
In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven for 20 to 30 minutes; serve.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 60.2 g, Cholesterol 90 mg, Fat 30.7 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 817.1 mg, Sugar 6.7 g