Ingredients
The following ingredients have 24 Servings
- 1 pound uncooked spaghetti, broken into 3-inch pieces
- 4 pounds ground beef
- 2 large onions, chopped
- 1 large green pepper, chopped
- 4 cups 2% milk
- 4 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 4 cups shredded sharp cheddar cheese, divided
Instruction
- 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.
